1 lb fresh asparagus, trimmed cut into pieces approximately 3-inchs
1 1/2 cup reduced fat sour cream
2 tsp lemon juice
1 1/2 tsp prepared mustard
1/2 tsp salt
1/2 lb cooked chicken breast, sliced
4 whole-wheat split and toasted English muffins
2 med tomatoes, sliced
paprika for garnish
In a saucepan, cover the asparagus with water and bring to a boil. Cover and cook 2 minutes or until crisp tender. Drain and set aside.
Using the same saucepan, combine the sour cream, lemon juice, mustard and salt; cook on low until heated through; remove from the heat.
Warm chicken in microwave if necessary.
To assemble: per serving plate, place two of the muffin halves side by side on the plate. Top with sliced chicken, tomato slices, asparagus, and sauce. Sprinkle lightly with the paprika.
This recipe has almost equal grams of carbs and protein making it perfect for diabetics.
Yield: 4 servings.