Asparagus Dijon Chicken Fettuccine |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Ingredients:
1 tablespoon margarine or 1 tablespoon butter |
1 lb boneless skinless chicken breast, cut into 1 inch pieces |
1 (4 ounce) can mushroom stems and pieces, drained |
1 medium onion, chopped |
1 package betty crocker chicken helper fettuccine alfredo |
1 cup milk |
2 1/2 cups water |
2 tablespoons dijon mustard |
1 (10 ounce) package frozen asparagus, thawed and drained |
Directions:
1. Melt margarine in 10 inch skillet over high heat.
2. Cook chicken, mushrooms and onion in margarine 3 to 5 minutes, stirring occasionally, until chicken is white.
3. Stir in Sauce Mix from fettuccine alfredo mix, milk, water and mustard.
4. Heat to boiling, stirring occasionally.
5. Stir in uncooked Pasta; reduce heat.
6. Cover and cimmer about 10 minutes, stirring occasionally, until pasta is tender.
7. Stir in asparagus.
8. Cover and cook 2 minutes, stirring occasionally; remove from heat.
9. Uncover and let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands).
10. Stir before serving.
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