This is a great way to use up leftover chicken breasts.
Servings: 4
• 1 pound fresh asparagus, trimmed and cut into 3-inch pieces • 1 1/2 cups fat free sour cream • 2 teaspoons lemon juice • 1 1/2 teaspoons prepared mustard • 1/2 teaspoon salt • 8 ounces sliced cooked chicken breast • 4 sourdough English muffins, split and toasted • 2 medium tomatoes, sliced • Paprika
Place asparagus in a saucepan and cover with water; bring to a boil. Cover and cook for 2 minutes or until crisp-tender. Drain and set aside.
In the same pan, combine the sour cream, lemon juice, mustard and salt; cook on low until heated through. Remove from the heat.
Place chicken on a microwave-safe plate; microwave on high for 45-60 seconds or until warmed. Place two English muffin halves on each serving plate. Top with chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if desired.
