1 box (7.5 oz.) frozen asparagus spears, thawed and halved
Season chicken, if desired, with salt and ground black pepper. Melt 1 Tbsp. margarine in large 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 Tbsp. margarine 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 Tbsp. margarine and water until Spread is melted. Add chicken; turn to coat.
Meanwhile, prepare Knorr® Pasta Sides™ - Butter flavor according to package directions, adding asparagus during the last 3 minutes of cook time. Serve chicken over Pasta with Mushroom Sauce.