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Serves: 4
Total Calories: 1,457.561
Prep time: 15 minutes
Cook time: n/a
Total time: 15 minutes

1 tablespoon olive oil
1 teaspoon minced garlic (2 to 3 cloves)
1 pound boneless skinless chicken breast half
4 ounces dry egg noodles preferably whole wheat
1 small bunch fresh asparagus spears
1 (7-ounce) can mushrooms drained
1/4 cup Dijon style mustard
1/2 cup light sour cream or nonfat plain yogurt

1. Place a large kettle of water on to boil.
2. Sauté olive oil, chicken, anad garlic 7 or 8 minutes over medium-high heat until chicken is no longer pink.
3. Meanwhile, add noodles to boiling water. Set timer for 6 minutes.
4. Meanwhile, wash asparagus. Snap off bottoms, cut diagonally into 1½" slices and set aside.
5. Add mushrooms to chicken and cook 1 minute.
6. Meanwhile, mix together mustard and sour cream in a 2-cup measuring cup. Add to bubbling chicken and mushrooms and heat only until hot throughout. When timer goes off, toss asparagus in with the bubbling noodles. Set timer for 2 minutes. At the sound of the timer, quickly drain.
7. Serve the chicken over the noodles with asparagus. Place sliced tomatoes and cucumbers and a fresh fruit cup on the side.

MENU:
Creamy Chicken Dijon Egg Noodles
Asparagus
Sliced Tomatoes & Cucumbers
Fresh Fruit Cup

Nutritional Facts:

Serves: 4
Total Calories: 1,457.561
Calories from Fat: 439.474

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Crispy Chicken Dijon
Creamy Chicken Dijon over Noodles
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Cheesy Potato Skillet with Mixed Vegetables
Caribbean Black Beans with Squash
Cheesy Scrambled Tofu