Posted by: marthabernie | February 6, 2015

CHICKEN & ASPARAGUS with Alfredo-Blue Cheese Pasta

This is a recipe I found recently in the coupon section of the L.A. Times. I never cared for asparagus until a few years ago, and then suddenly I like them– lightly steamed and served with sauces of all types. This recipe is easy and uses Knorr’s Pasta Sides Alfredo mixes.

CHICKEN & ASPARAGUS WITH ALFREDO-BLUE CHEESE PASTA

2 tablespoons butter

4 boneless, skinless chicken breasts

1/2 cup finely chopped onion

3 cups water

1 cup milk

2 packages Knorr Pasta Sides – Alfredo

8 asparagus spears, trimmed and blanched

4 slices mozzarella cheese

1/4 cup crumbled blue cheese

Melt one tablespoon butter in a large nonstick skillet over medium-high heat and cook chicken until thoroughly cooked, about 8 to 10 minutes, turning once.  Remove and set aside.  Melt remaining butter and cook onion until tender, about 3 minutes, stirring occasionally.  Add water and milk and bring to a boil.  Stir in Knorr mixes and continue boiling until pasta is tender, about 7 minutes.  Return chicken to skillet, then evenly top with asparagus and mozzarella cheese.  Cover and remove from heat.  Let stand until cheese is melted, about one minute.  Sprinkle with blue cheese and freshly grated black pepper.


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