Pinterest

0
Print

1
Save

2
Facebook

0
Email

0

Asparagus Dijon Chicken Fettuccine

Name: Asparagus Dijon Chicken Fettuccine
Prep time: 5 min
Total time: 30 min
Yield: 5
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

0 Ratings

0 Comments

Prep 5 min
Total 30 min
Servings 5

By Betty Crocker Kitchens

Updated April 20, 2006

Ingredients

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

Steps

Hide Images

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.