3 C. low fat chicken broth
\n1\/4 C. sliced shiitake (or button) mushrooms
\n2 large stalks lemongrass, peeled, trimmed
\n1\/8 tsp. cracked black pepper
\n1\/2 C. C. cooked boneless, skinless chicken breasts, cut in pieces
\n6 tender and thin asparagus spears, cut diagonally in one inch pieces
\n2 green onions, cut diagonally in thin slices
\nFresh basil for garnish (optional)<\/p>\n
Cut trimmed and peeled lemongrass stalks into 3 to 4 inch pieces. Cut each piece in half lengthwise. Tie the lemongrass into a bundle with cotton twine. Combine broth, lemongrass, sliced shiitake mushrooms and pepper in a medium saucepan and bring to a boil. Reduce heat immediately and simmer, uncover for ten minutes. Remove the lemongrass bundle from the broth. Add the asparagus and chicken. Simm for another 3 minutes or until heated through. Asparagus should be crisp but tender. Remove from heat, add green onions. Divide among four bowls and garnish with fresh chopped basil. (optional)<\/p>\n
Yield: 4 servings
\nClaories: 105
\nFat: 2g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 C. low fat chicken broth 1\/4 C. sliced shiitake (or button) mushrooms 2 large stalks lemongrass, peeled, trimmed 1\/8 tsp. cracked black pepper 1\/2 C. C. cooked boneless, skinless chicken breasts, cut in pieces 6 tender and thin asparagus spears, cut diagonally in one inch pieces 2 green onions, cut diagonally in thin slices Fresh basil for garnish (optional) Cut trimmed and peeled lemongrass stalks into 3 to 4 inch pieces. Cut each piece in half lengthwise. Tie the…<\/p>\n