Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Boneless, skinless half- 1 tb Chopped fresh dill -OR-
Chicken breasts (4 ea) 1 ts Dried dill weed
1 ts Vegetable oil 1 lb Fresh asparagus
1/2 ts Sesame oil 1 tb Cornstarch
1 c PLUS ... 2 oz Jar sliced pimentos, drained
2 tb Chicken broth 1 c Dry orzo (rice-shaped pasta)
1 md Onion, sliced Cooked -OR-
1 Clove garlic, minced 3 c Cooked orzo

Rinse chicken breasts and pat dry; remove any excess fat. Lightly
sprinkle chicken with paprika. In a large, nonstick skillet sprayed
with non-stick cooking spray, heat oils. Quickly brown chicken on
both sides over medium-high heat about 5 minutes. Reduce heat; add 1
c broth, onion, garlic and dill. Cover; simmer 10 to 12 minutes
until chicken is tender. Meanwhile, trim asparagus spears and rinse,
then cook in boiling salted water until crisp-tender, about 3 to 5
minutes. Drain and rinse under cold water. Combine cornstarch with
remaining 2 T of broth; stir into chicken mixture. Add pimentos.
Cook, stirring, until sauce thickens. On serving platter, arrange
chicken breasts on hot cooked pasta. Add asparagus spears to sauce in
skillet; heat briefly. Serve asparagus with chicken, pasta and sauce.
Garnish with fresh dill if desired.
Per serving: 275 calories; 33 g protein; 26 g carbohydrate; 4 g
fat (1 sat; 1 monounsat; 2 polyunsat); 66 mg cholesterol; 298 mg
sodium; 14 percent calories from fat.
From the California Asparagus Commission.
Submitted By TERRI WOLTMON On 04-13-95

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