Fettuccine with Chicken & Asparagus

From:  Susan Copeland

½ lb.                fettuccine, cooked

2/3 lb.                 asparagus, cut into 2 in pieces

1 ½ lb.         cooked chicken cut into ½ in slices

1 cup                sliced mushrooms

½ c.                yellow onion, diced

1 tsp                kosher salt

½ tsp                black pepper

2 c.                nonfat milk

¼ c.                broth

½ c.                 Alfredo sauce

½ c.                Dijon mustard

Spray a 9x13 pan with nonstick cooking spray.  Combine the fettuccine, asparagus, chicken, mushrooms, onion, salt, & pepper in a large bowl.  Set aside.  Combine milk, broth, Alfredo sauce, & Dijon mustard in another bowl, mixing until smooth.  Add to the chicken & pasta mixture & toss to coat thoroughly.  Pour the mixture into the baking dish.  If you are preparing a triple batch, divide the remaining mixture equally between two resealable freezer bags.

To eat now:  Preheat oven to 350.  Cover baking dish with foil & bake for 45 min or until the pasta is tender & surface is bubbly.

To freeze:  Freeze for up to 3 months.  Thaw before cooking as directed above.