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Asparagus Dijon Chicken Fettuccine

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

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.

Expert 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 Facts

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*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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