Crusted Chicken with Tomato and Asparagus Pasta

• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1 pouch Shake'N Bake Classic Herb & Parmesan Crust Coating Mix
• 1 pkg. (375 g) fettuccine
• 1 can (19 fl oz/540 mL) diced tomatoes, undrained Safeway 1 lb For $1.29 thru 02/09
• 8 oz. (225 g) asparagus spears, cut into 2-inch lengths
• 1/2 cup Cracker Barrel Finely Shredded 100% Parmesan Cheese

1. Preheat oven to 400F.
2. Coat 4 small boneless skinless chicken breasts (1 lb./450 g) with 1 pouch Shake 'N Bake Classic Herb & Parmesan Crusted for chicken, fish or pork; place on baking sheet.
3. Bake 20 min.
4. or until cooked through (170F).
5. Meanwhile, cook 1 pkg.
6. (375 g) fettuccine as directed on package.
7. While pasta is cooking, cook 1 undrained can (19 fl oz/540 mL) diced tomatoes in large saucepan on medium-high heat 5 min.
8. Add 1/2 lb.
9. (225 g) asparagus spears, cut into 2-inch lengths; cook 5 min.
10. or until crisp-tender.
11. Drain pasta; toss with asparagus mixture.
12. Place on four serving plates; sprinkle with 1/2 cup Kraft 100% Parmesan Shredded Cheese.
13. Serve with sliced chicken.

chicken breasts, parmesan crust coating mix, fettuccine, lengths, parmesan cheese

Taken from www.kraftrecipes.com/recipes/crusted-chicken-tomato-asparagus-pasta-108108.aspx (may not work)