1 tablespoon margarine or butter
1 pound boneless skinless chicken breast halves, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 can (4 ounces) mushroom pieces and stems, drained
1 package Chicken Helper fettuccine Alfredo
2 1/2 cups hot water
1 cup milk
2 tablespoons Dijon mustard
1 package (9 ounces) frozen asparagus cuts, thawed and drained
1. Melt margarine in 10-inch skillet over high heat. Cook chicken, onion and mushrooms in margarine 3 to 5 minutes, stirring occasionally, until outside of chicken turns white.
2. Stir in Sauce Mix, hot water, milk 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.
3. Stir in asparagus. Cover and 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.