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    Asparagus Chicken with Fettuccine


    Source of Recipe


    Campbell's Kitchen


    List of Ingredients


    • 8 ounce cooked fettuccine
    • 1 can cream of mushroom soup
    • 2 cups diced cooked chicken-seasoned with salt/pepper and 1/2 teaspoon garlic powder
    • 1/2 cup milk
    • 1 cup asparagus spears OR 1 can asparagus, drained


    Instructions


    1. Heat soup, milk and chicken in a large skillet.
    2. Reserve 3 asparagus spears for garnish. Chop remaining asparagus spears.
    3. Add pasta and chopped asparagus to skillet and toss with sauce.
    4. Remove to serving dish and garnish with reserved asparagus.
    5. Makes about 4 servings.
 

 

 

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