1 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 can Campbell's Cream of Asparagus Soup
1/2 cup milk
2 tbsp. Dijon-style mustard
1/8 tsp. pepper
3/4 lb. asparagus, cut into 1 1/2" pieces
2 cups cooked medium shell pasta
1/2 cup shredded Cheddar cheese
| | Heat oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken.
Add soup, milk, mustard, pepper and asparagus. Heat to a boil. Cover and cook over low heat 5 minutes or until asparagus is tender. Add chicken and pasta. Heat through. Top with cheese.Serves 4. |
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