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Asparagus Chicken Sandwiches

Asparagus Chicken Sandwiches
No one will be able to resist these lovely open-faced sandwiches that definitely say "spring". Served on toasted English muffins, slices of chicken and tomato are topped with fresh asparagus spears, then draped with a creamy lemon sauce. "This is a great way to use leftover chicken or turkey," says Anca Cretan of Hagerstown, Maryland.
4 ServingsPrep/Total Time: 15 min.

Ingredients

  • 1 pound fresh asparagus, trimmed and cut into 3-inch pieces
  • 1-1/2 cups reduced-fat sour cream
  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 8 ounces sliced cooked chicken breast
  • 4 English muffins, split and toasted
  • 2 medium tomatoes, sliced
  • Paprika, optional

Directions

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus;
  • cover and boil for 3 minutes. Drain and immediately place asparagus
  • in ice water. Drain and pat dry.
  • 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 30-40
  • seconds or until warmed.
  • Place two English muffin halves on each serving plate. Top with the
  • chicken, tomatoes, asparagus and sauce. Sprinkle with paprika if
  • desired. Yield: 4 servings.
Nutrition Facts: One serving (2 topped muffin halves) equals 385 calories,
© Taste of Home 2012

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Asparagus Chicken Sandwiches (continued)

Nutrition Facts: 11 g fat (7 g saturated fat), 78 mg cholesterol, 645 mg sodium, 40 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat, 1/2 reduced-fat milk.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012