Lemony Asparagus and Pasta Salad with Chicken

My little brother Derrick bought me the Preventions Cookbook years ago for Christmas. It is full of healthy recipes and it has earned it's spot on my bookshelf because of it's variety. I find it amusing that when Derrick first gave it to me, some of the recipes seemed daunting, or "scary" to prepare. Now I feel excited to try new things and much more confident than I did in the past, I guess it's all the practicing and experimenting that I have done over the past few years. One of my favorite recipes that I have adapted from this book is extremely easy to prepare. The original recipe is Lemony Asparagus and Pasta Salad, but since we always have to eat meat in our home, I make Lemony Asparagus and Pasta Salad with Chicken. This is one of Terry's favorite meals, and yes, he eats the asparagus!!

Lemony Asparagus and Pasta Salad with Chicken

Adapted from the Preventions Cookbook

8 oz penne pasta

1 pound asparagus, trimmed and cut diagonally into 2-inch pieces

1 pound boneless skinless chicken breast, cut into bite sized chunks

4 Tablespoons reduced-calorie mayonnaise

4 Tablespoons defatted chicken broth

2 Tablespoon fresh lemon juice

4 teaspoons Dijon mustard

2 garlic clove, crushed

1/2 teaspoon freshly ground black pepper

4 oz shredded reduced fat sharp Cheddar cheese

¼ cup diagonally sliced scallions

Bring a large covered pot of water to a boil over high heat. Add pasta, cook according to directions.

About three minutes before the pasta is done, add the asparagus and cook until crisp tender.

Meanwhile, sprinke the chicken with salt and pepper and saute until cooked through.

Drain pasta and asparagus in a colander.

In a salad bowl, whisk together the mayonnaise, broth, lemon juice, mustard, garlic and pepper.

Add the pasta and asparagus to mixture and toss to coat well, sprinkle with the Cheddar and the scallions.

Ingredients for Lemony Asparagus Pasta Salad with Chicken.

Chop Asparagus into 2 inch long pieces.

Bring a large pot of water to a boil and add pasta.

About 3 minutes before the pasta is done, add the asparagus.

Meanwhile sprinkle the chicken with salt and pepper and saute until cooked through.

Drain the pasta and asparagus.

Whisk together the mayo, chicken broth, lemon juice, mustard, garlic and pepper.

Add the pasta and asparagus to the chicken.

Pour the lemon sauce over the pasta mixture.

Sprinkle with the scallions.

Stir to coat pasta mixture with the sauce, serve and top with cheese.

Lemony Asparagus and Pasta Salad with Chicken is so flavorful. The combination of the lemon and the Dijon mustard is amazing. I used mostaccioli noodles because they have been hanging out in my pantry forever. They are not even whole wheat, which tells you how long they have been in there. I almost never make regular, white pasta, but I would hate to waste food. This dish works with any type of pasta and I have also added in other vegetables like zucchini to bulk it up in the past. The cheddar cheese is very important to the flavor, I forgot to buy it one evening and we noticed a definate difference. Lemony Asparagus and Pasta Salad with Chicken reheats well for lunches and it is a crowd pleaser in our home.

-Heather