Asparagus Dijon Chicken Fettuccine

• 1 tablespoon margarine or 1 tablespoon butter
• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1 medium onion, chopped
• 1 package Betty Crocker chicken helper fettuccine alfredo
• 1 cup milk
• 2 12 cups water
• 2 tablespoons Dijon mustard
• 1 (10 ounce) package frozen asparagus, thawed and drained

1. Melt margarine in 10 inch skillet over high heat.
2. Cook chicken, mushrooms and onion in margarine 3 to 5 minutes, stirring occasionally, until chicken is white.
3. Stir in Sauce Mix from fettuccine alfredo mix, milk, water and mustard.
4. Heat to boiling, stirring occasionally.
5. Stir in uncooked Pasta; reduce heat.
6. Cover and cimmer about 10 minutes, stirring occasionally, until pasta is tender.
7. Stir in asparagus.
8. Cover and cook 2 minutes, stirring occasionally; remove from heat.
9. Uncover and let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands).
10. Stir before serving.

margarine, chicken breast, mushroom stems, onion, chicken helper, milk, water, mustard, frozen asparagus

Taken from www.food.com/recipe/asparagus-dijon-chicken-fettuccine-13633 (may not work)