Asparagus Dijon Chicken Fettuccine

9-oz pkg frozen asparagus cuts

4-oz can mushroom pieces and stems

pound boneless skinless chicken breasts

package Betty Crocker™ Chicken Helper™ fettuccine Alfredo

tablespoons Dijon mustard

1/2

cup chopped onion

tablespoon butter or margarine

2 1/2

cups water

cup milk

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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.