Chicken & Asparagus with Alfredo-Blue Cheese Pasta
Cook up Knorr’s delicious Chicken & Asparagus with Alfredo-Blue Cheese Pasta. A recipe that’s quick and easy to make but flavorful to eat!
Calories
610 (per serving)
Calories from Fat
190 (per serving)
Total Fat
21g (per serving)
Saturated Fat
10g (per serving)
Cholesterol
130mg (per serving)
Sodium
1280mg (per serving)
Total Carbs
48g (per serving)
Dietary Fiber
3g (per serving)
Sugars
8g (per serving)
Protein
53g (per serving)
Calcium
40% (per serving)
Iron
25% (per serving)
Vitamin C
10% (per serving)
Vitamin A
25% (per serving)
- 2 Tbsp. margarine
- 4 boneless, skinless chicken breasts, (about 1-1/4 lbs.)
- 1/2 cup finely chopped onion
- 3 cups water
- 1 cup milk
- 2 packages Knorr® Pasta Sides™ - Alfredo
- 8 asparagus spears, (about 1/2 lb.), trimmed and blanched
- 4 slices vegan mozzarella-style shreds
- 1/4 cup crumbled blue cheese
Directions
Print1. Melt 1 Tbsp. margarine in a large nonstick skillet over medium-high heat and cook chicken until thoroughly cooked, about 8 minutes, turning once. Remove and set aside.
2. Melt remaining 1 Tbsp. margarine and cook onion until tender, about 3 minutes, stirring occasionally. Add water and milk and bring to a boil. Stir in Knorr® Italian Sides™ - Alfredo and continue boiling until pasta is tender, about 7 minutes. Return chicken to skillet, then evenly top with asparagus and vegan mozzarella-style shreds. Cover and remove from heat. Let stand until cheese is melted, about 1 minute.
3. Sprinkle with blue cheese and freshly grated black pepper.
