Pasta, chicken, and sour cream alfredo sauce topped with fresh asparagus.
By: Val Swift
Ingredients
3 or 4 Chicken Breast boneless and skinless
Large Package Wide Egg Noodles
1 bunch fresh Asparagus
2 Lemons
Lg. Sour Cream
Parmasean Cheese
1 Package Knor’s Alfredo Sauce
1 Cup Milk
1 Cube butter or margarine
salt, pepper (to taste)
Fresh Garlic (to taste)
Garlic salt or powder

Directions
In large skillet melt two to three tablespoons butter or margarine Wash and trim chicken breast to remove all fat and veins. Brown chicken in butter squeeze fresh lemon over both sides while cooking. Add fresh garlic cloves, smashed and minced. Salt, pepper, garlic powder to taste while cooking. Finish to a golden brown. While chicken is browning, boil large pot of water for noodles. Boil egg noodles until done and set aside. Steam asparagus for aprox. 1 minute, do not overcook. Remove chicken from skillet and set aside. Add package Knor’s Alfredo Sauce, milk and butter. Blend over medium heat. Add half of the sour cream and 2 tablespoons of parmesan cheese to sauce while stirring. After three minutes as sauce thickens add cooked noodles to skillet with sauce. Stir noodles and sauce over medium heat until well coated and warmed through. Remove from skillet and place in casserole dish. Slice chicken breasts and toss half of the chicken into the noodles and sauce. Lay remaining chicken over top of casserole. Lay fresh cooked asparagus over top of casserole. Top with Sour Cream and Parmesan Cheese.

Prep Time: 30 Min
Cook Time: 30 Min
Total Time: 1 Hr

A delicious side dish made with fresh & healthy ingredients. Can also be used as a vegan or vegetarian main dish.
By Judy Colella
Ingredients
3 cups distilled water
1 cup basmati rice
Celtic sea salt to taste
3 TBSP grape seed oil
12 baby Portobello mushrooms
1 small red onion
1 clove garlic
1 sprig fresh thyme
2-3 leaves fresh basil
1 tsp Celtic sea salt
2 TBSP digestible yeast flakes*
1/4 cup plain rice milk
1/4 cup vegetable broth

Directions
Put distilled water, rice and salt in a pot and bring to a boil; lower heat to simmer and cover. Heat large skillet over medium-high heat and add grape seed oil. Chop mushrooms, onion and garlic fine, and add to skillet when oil is shimmering; stir to coat. Add sprig of thyme. Cut basil into fine julienne by rolling up washed leaves, and cutting into very thin strips, then add to skillet and stir. Stir in sea salt; reduce heat to low. Add yeast flakes and stir well. Pour in rice milk and vegetable broth, stirring, and raise heat again to bring to a boil. Lower heat slightly and allow liquid to reduce to about half, and add more salt if desired. Rice should be done; if not, turn off heat under skillet and cover. When rice is cooked, pour into a large platter or bowl. Remove thyme from skillet and pour mushroom mixture on top of rice. Serve. *Digestible yeast flakes can be found in natural food stores. They add an amazing flavor, and promote good health. Prep Time: 30 minutes Cooking Time: 20 minutes Servings: 6 3/4 cup servings

Prep Time: 30 Min
Cook Time: 20 Min
Total Time: 50 Min
Servings: 6