Spring Dijon Chicken OAMC

for Peoria meal deal March 2008.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 9x13 pan

Ingredients

•  cooking spray
• 14 1⁄2 ounces  cooked  whole wheat penne
• 1 1⁄2 cups  chopped fresh asparagus
• 1 3⁄4 lbs  cooked chicken breasts, slices
• 1  cup  sliced fresh mushrooms
• 1⁄2  chopped yellow onion
• 3  tablespoons fresh lemon juice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups nonfat milk
• 1⁄4 cup white wine
• 1⁄2 cup alfredo sauce (jarred or homemade)
• 1⁄2 cup Dijon mustard

Directions

1. Spray one 9x13 baking dish with non stick cooking spray. Combine pasta, asparagus, chicken, mushrooms, onion, lemon juice, salt and pepper in a large bowl. Combine milk, wine, alfredo sauce, and sijon mustard in another bowl, mixing until smooth.
2. Add to the chicken and pasta mixture and toss to coat. Pour into baking dish.
3. Cover with foil and freeze.
4. to serve, preheat oven to 350 degrees. Keep baking dish covered with foil and bake until surface is bubbly, about 40 minute.