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.