- 1 1/4 pounds boneless, skinless chicken breasts
- 4 tablespoons I Can't Believe It's Not Butter!® Spread, divided
- 1 (10 ounce) package mushrooms, sliced
- 1/3 cup dry Marsala wine or beef broth
- 1/4 cup water
- 1 (4.5 ounce) package Knorr® Pasta Sides™ – Butter
- 1 (7.5 ounce) box frozen asparagus spears, thawed and halved
- 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(TM) – Butter according to package directions, adding asparagus during the last 3 minutes of cook time. Serve chicken over Pasta with Mushroom Sauce.