• 10-oz uncooked spiral pasta (using multicolored vegetable spirals makes a colorful salad)
• 2 cups frozen asparagus tips
• 2 cup yellow squash, sliced
• 1 cup red pepper diced (about 1 medium)
• 4 chicken breasts, boned and skinned
• 1 packet Butter Buds, reconstituted
• 1/3 cup roasted unsalted cashews (or other nuts)
• - Crumb MixtureCracker:
• 1/2 cup cracker meal (or flour) 
• 1/4 tsp black pepper
• - Dressing:
• 1/2 cup nonfat plain yogurt
• 1 Tbsp Lite Miracle Whip
• 1 cup lowfat milk
• 1 small packet Good Seasons salad dressing mix, or use your own seasonings

Dip chicken breasts in Butter Buds mixture, then dip into cracker crumb/seasoning mixture (in a separate bowl). Place on a lightly greased or teflon baking sheet in a pre-heated 400 dgree oven for about 25 minutes (turn chicken over after about 12 minutes). While chicken is cooking, boil pasta, lightly steam vegetables and dice red pepper. Then mix dressing ingredients in processor or blender. When chicken breast is cooked, cut into thin slices or chunks and toss everything together in a large serving bowl. Serve chilled. (6 main course servings)
 
 

This is an official 5 A Day recipe.