HEART HEALTHY COOKING CLASS - Spring Fling - 1999

Creamy Chicken & Asparagus Over Noodles

4 boneless skinless chicken breast halves, cut into strips
1 lb. fresh asparagus, trimmed, cut into 1-inch pieces
1 (8 oz.) container (1 cup) nonfat sour cream
1 teaspoon all natural butter-flavor granules
1 tablespoon finely chopped fresh dill weed
2 teaspoons lemon juice
1/4 to 1/2 teaspoon garlic powder
4 cups hot cooked noodles

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 3 minutes. Add asparagus; cook and stir 2 to 3 minutes or until asparagus is crisp-tender and chicken is no longer pink.

In a small bowl, blend sour cream, butter-flavor granules, garlic powder and dill. Stir into chicken mixture, cook and stir over medium-low heat until thoroughly heated. DO NOT BOIL. Stir in lemon juice. Serve over hot cooked noodles. If desired, garnish with fresh dill weed.

Marinated Pasta Salad

8 oz. uncooked bow-tie pasta
1 medium tomato, cubed
1 medium cucumber, coarsely chopped
1/2 cup chopped green bell pepper
1 (4 oz.) can sliced ripe olives, drained
1/4 cup chopped red onion
2 tablespoons salad supreme seasoning
1/2 cup purchased zesty Italian salad dressing

Cook pasta to desired doneness as directed on package.

Meanwhile, in a large bowl, combine all remaining ingredients except salad dressing and seasoning.

Drain pasta, rinse with cold water to cool. Add pasta and salad dressing to salad; toss gently to mix. Refrigerate at least 4 hours or over night to blend flavors.

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