I am hungry all the time these days and so it seems appropriate to share a great meal! I made this one last night and found the recipe in the instructions to my Hamilton Beach Electric Frying Pan. Oh my goodness! It was delicious! I’m sure that it can easily be made with a large pan on the stove. Enjoy!

Creamy Chicken and Asparagus

4 boneless, skinless chicken breasts, cut into 1/2″ strips
1 lb. fresh asparagus, trimmed
1 container (8 oz.) sour cream
1 tbsp. butter, melted
2 tsp. dried dill weed
1 tbsp. lemon juice
4 cups hot cooked noodles

How To:
Preheat griddle to 350F. Spray skillet with vegetable cooking spray. Add chicken. Cook and stir for 2 to 3 minutes. Add asparagus. Cook and stir and additional 3 to 4 minutes or until asparagus is crisp-tender, and chicken is no longer pink.

In a small bowl, blend sour cream, butter and dill. Stir into chicken mixture. Reduce heat to 225F and continue cooking and stirring until chicken in thoroughly heated. Do not boil. Stir in lemon juice. Serve over hot noodles. Serves 4-5.

Oh and make sure that you describe this meal right like, “chicken and asparagus in a creamy dill sauce served over hot noodles.” Ha! Conor loved this one!

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