8 asparagus spears, (about 1/2 lb.), trimmed and blanched
4 slices vegan mozzarella-style shreds
1/4 cup crumbled blue cheese
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.
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.
Sprinkle with blue cheese and freshly grated black pepper.