1 lb. boneless, skinless, breasts cut into 1 inch pieces
1 medium onion- chopped (1/2 cup)
1 package chicken helper fettuccine alfredo
2 1/2 cups hot water
1 cup milk
2 Tbsp. dijon mustard
1 package frozen asparagus cuts, thawed and drained
Instructions
Melt butter in a 10 inch skillet over high heat and cook chicken, onion 3-5 mins, stirring occasionally until the outside of the chicken is white.
Stir in the sauce, hot water, milk and mustard. Heat to boiling, stirring occasionally. Stir in uncooked pasta, reduce heat. Cover and simmer about 10 minutes until pasta is tender.
Stir in asparagus. Cover and cookf ro an additional 2 minutes stirring occasionally. Remove from heat, uncover and let stand 5 minutes or until the sauce is thick enough for your liking. Stir before serving.
Originally Submitted
11/15/2010
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