Sm. zucchini
1 lg. leek
1 lg. carrot
2-3 tsp. reduced calorie butter spread
1-2 cloves garlic, minced
4 boneless, skinless chicken breast halves (4 oz. each), pounded lightly
1/4 c. dry vermouth
1 (8 oz.) carton plain nonfat yogurt
1 tbsp. cornstarch
2 tbsp. snipped fresh chives
1/8 tsp. ground red pepper or bottled hot pepper sauce
12 stalks fresh asparagus

Trim ends from squash and zucchini, remove seeds and cut into julienne strips (about 3/4 cup each). Cut leek and carrot into julienne strips (about 1 1/4 cups each).

In a large skillet melt 2 teaspoons spread over medium heat. Add garlic; cook about 30 seconds. Add carrot; cook and stir for 1 minute. Add squash, zucchini and leek. Cook and stir for 3-4 minutes or until crisp tender; do not overcook. Remove vegetables and keep warm.

Add chicken to skillet. Cook chicken about 8 minutes or until no longer pink, turning once (add remaining 1 teaspoon spread, if necessary). Remove from pan and keep warm.

For sauce, add vermouth to pan. Deglaze pan with vermouth by heating until vermouth comes to boil; simmer about 1 minute, stirring and scraping pan. In a small bowl combine yogurt, cornstarch, chives and red pepper. Add to skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Season to taste with salt and pepper.

Meanwhile, in a small skillet cook asparagus, covered, in boiling water bout 5 minutes or until crisp-tender; drain. Divide squash mixture among 4 dinner plates. On each plate, place 3 hot asparagus spears atop vegetables. Place chicken on vegetables. Spoon yogurt sauce over all. Makes 4 servings.