A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Asparagus Dijon Chicken Fettuccine
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- #67139
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 tablespoon margarine or butter
1 pound boneless, skinless chicken breast halves, cut into 1" pieces
1 can (4 ounce size) mushroom pieces and stems, drained
1 medium onion, chopped
1 package fettuccine alfredo noodle and sauce mix
1 cup milk
2 1/2 cups water
2 tablespoons Dijon mustard
1 package (10 ounce size) frozen asparagus cuts, thawed and drained
directions
Melt margarine in 10-inch skillet over high heat. Cook chicken, mushrooms and onion in margarine 3 to 5 minutes, stirring occasionally, until chicken is white.
Stir in Sauce Mix from fettuccine Alfredo mix, milk, water and mustard. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
Stir in asparagus. Cover and cook 2 minutes, stirring occasionally; remove from heat. Uncover and let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands). Stir before serving.
added by
MTexas
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
March 15, 2011
very good i did not use the mustard.I just added a can of cream of mushroom soup,an a jar of alfredo sauce.first time i ever made it with asparagus very good. i will make again.