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Asparagus Dijon Chicken Fettuccine

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Asparagus Dijon Chicken Fettuccine
  • Prep Time 5 min
  • Total Time 30 min
  • Servings 5
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Ingredients

9-oz pkg frozen asparagus cuts
4-oz can mushroom pieces and stems
1
pound boneless skinless chicken breasts
1
package Betty Crocker™ Chicken Helper™ fettuccine Alfredo
2
tablespoons Dijon mustard
1/2
cup chopped onion
1
tablespoon butter or margarine
2 1/2
cups water
1
cup milk

Directions

  • 1 Thaw and drain asparagus. Drain mushrooms. Cut chicken breasts into 1-inch pieces.
  • 2 Melt butter in 10-inch skillet over high heat. Cook chicken, mushrooms and onion in butter 3 to 5 min, stirring occasionally, until chicken turns white.
  • 3 Stir in Sauce Mix, water, milk and mustard. Heat to boiling, stirring occasionally. Stir in uncooked Pasta. Reduce heat; cover and simmer about 10 min, stirring occasionally, until pasta is tender.
  • 4 Stir in asparagus. Cover and cook 2 min, stirring occasionally; remove from heat. Uncover and let stand about 5 min or until sauce is as thick as you’d like (sauce will thicken as it stands). Stir before serving.
Tips  

Quickly thaw the asparagus in the microwave or run warm water over the pouch for 3 to 4 min or until it is thawed.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
90
)
Daily Value
Total Fat
10 g
(
Saturated Fat
3 g
)
Cholesterol
60 mg
Sodium
1030 mg
Total Carbohydrate
34 g
(
Dietary Fiber
3 g
)
Protein
29 g
Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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