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Ingredients
- 1 1/4 pounds boneless skinless chicken breast halves
- 4 tablespoons I Can't Believe It's Not Butter!(R) Spread
- 10 ounces mushrooms sliced
- 7 1/2 ounces asparagus spears frozen, thawed and halved
- 1/3 cup marsala wine dry, or beef broth
- 1/4 cup water
- 1 package knorr pasta side butter
Method
- Season chicken, if desired, with salt and ground black pepper. Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken and keep warm.
- Melt 1 tablespoon Spread in same skillet and cook mushrooms, stirring occasionally, 6 minutes or until golden. Add wine. Bring to a boil over high heat. Cook 1 minute, scraping up brown bits from bottom of skillet. Reduce heat to low. Stir in remaining 2 tablespoon Spread and water until Spread is melted. Add chicken; turn to coat.
- Meanwhile, prepare Knorr(R) Pasta Sides - Butter according to package directions, adding asparagus during the last 3 minutes of cook time. Serve chicken over Pasta with Mushroom Sauce.
