Chicken Marsala With Pasta

• 1 1/4 pounds boneless, skinless chicken breasts
• 4 tablespoons I Can't Believe It's Not Butter!(R) Spread, divided
• 1 package (10 oz.) mushrooms, sliced
• 1/3 cup dry Marsala wine or beef broth
• 1/4 cup water
• 1 package Knorr(R) Pasta SidesTM - Butter
• 1 box (7.5 oz.) frozen asparagus spears, thawed and halved

1. Season chicken, if desired, with salt and ground black pepper. Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm.
2. Melt 1 tablespoon Spread in same skillet and cook mushrooms, stirring occasionally, 6 minutes or until golden. Add wine. Bring to a boil over high heat. Cook 1 minute, scraping up brown bits from bottom of skillet. Reduce heat to low. Stir in remaining 2 tablespoon Spread and water until Spread is melted. Add chicken; turn to coat.
3. Meanwhile, prepare Knorr(R) Pasta SidesTM - Butter according to package directions, adding asparagus during the last 3 minutes of cook time. Serve chicken over Pasta with Mushroom Sauce.

chicken breasts, i, mushrooms, marsala wine, water, pasta sides

Taken from www.myrecipes.com/recipe/chicken-marsala-with-pasta (may not work)