Asparagus Dijon Chicken Fettuccine

• Ready In: 40 mins
• Serves: 5

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.