Chicken Pasta Salad

Ingredients

• 10 oz uncooked spiral pasta
• 2 cups frozen asparagus tips
• 2 cups yellow squash, sliced
• 1 cup red pepper diced (1 medium)
• 4 boneless skinless chicken breasts
• 1 packet butter buds; reconstituted (butter buds are all natural fat free butter substitute);
• 1/3 cup roasted unsalted cashews (or nuts of your choice)

Crumb Mixture

• 1/2 cup cracker meal (or flour)
• 1/4 teaspoon black pepper

Dressing

• 1/2 cup nonfat plain yogurt
• 1 tablespoon light Miracle Whip
• 1 cup low fat milk
• 1 small packet Good Seasons salad dressing mix, or use your own seasonings

Method

Preheat oven to 400°F.
Dip chicken breast in Butter Buds mixture, then dip into cracker crumb mixture in which is in a separate bowl. Place on a lightly greased baking sheet and cook for about 25 minutes turning chicken half way through cooking time. While chicken is cooking, boil pasta, lightly steam vegetables and dice red pepper. Then mix dressing ingredients in processor or blender. When chicken is cooked, cut into thin slices or chunks and toss everything together in a large serving bowl. Serve chilled.

Note: I wrote this recipe out as a low fat, but you can use melted butter instead of Butter Buds and plain yogurt and regular milk and Miracle Whip.