Asparagus-Dijon Chicken Fettuccine

Recipe from: bettycrocker.com
Prep: 15 min/ Total Time: 35 min/ Makes: 5 servings

1 Tbsp. margarine or butter
1 lb. boneless skinless chicken breast halves, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 can (4oz.) mushroom pieces and stems, drained
1 package Chicken Helper fettuccine alfredo
2-1/2 cups hot water
1 cup milk
2 Tbsp. Dijon mustard
1 package (9oz.) frozen asparagus cuts, thawed and drained

Melt margarine in 10-inch skillet over high heat. Cook chicken, onion and mushrooms in margarine 3-5 min, stirring occasionally, until the outside of chicken turns white.
Stir in sauce mix, hot water, milk, and mustard. Heat to boiling, stirring occasionally. Stir in cooked pasta; reduce heat. Cover and simmer about 10 min. stirring occasionally, until pasta is tender. Stir in asparagus. Cover and cook 2 min, stirring occasionally; remove from heat. Uncover; let stand about 5 min. or until sauce is as thick as you’d like (sauce will thicken as it stands). Stir before serving.

For nutrition information, visit www.bettycrocker.com