Asparagus Dijon Chicken Fettuccine

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 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

Recipe

• 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 .
• 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.