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Chicken & Asparagus with Alfredo-Blue Cheese Pasta

  • Cooking Time

  • Prep time

  • Serves

  • 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
  • 1 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.