ASPARAGUS-DIJON CHICKEN FETTUCCINE

Asparagus-Dijon Chicken Fettuccine image

This rich main dish has just a hint of Dijon mustard and is easily prepared using Chicken Helper® fettuccine Alfredo mix.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 9

Previous Next

Ingredients

3 tablespoons butter or margarine
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 can (4 oz) mushroom pieces and stems, drained
1 box Chicken Helper™ fettuccine Alfredo
1/2 cup hot water
1 3/4 cups milk
2 tablespoons Dijon mustard
1 box (9 oz) frozen asparagus cuts, thawed, drained

Steps:

In 10-inch skillet, melt butter over high heat. Add chicken, onion and mushrooms; cook 3 to 5 minutes, stirring occasionally, until outside of chicken turns white.
Stir in contents of sauce mix pouch (from Chicken Helper box), hot water, milk and mustard. Heat to boiling, stirring occasionally. Stir in contents of uncooked pasta pouch (from Chicken Helper box); reduce heat. Cover; simmer about 10 minutes, stirring frequently, until pasta is tender.
Stir in asparagus. Cover; cook 2 minutes, stirring occasionally. Remove from heat. Uncover; let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands). Stir before serving.

Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 80 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 8 g, TransFat 0 g