Recipe for Cbls Chicken and Shells Dijon

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Yield:

Ingredients:

Amount	Ingredient
1 tbl	vegetable oil
1 lb	boneless chicken breasts, cut into strips
1 can	Campbells(r) Cream of Asparagus Soup
1/2 cup	milk
2 tbl	Dijon-style mustard
1/8 tsp	pepper
3/4 lb	asparagus, cut into 1 1/2" pieces
2 cup	cooked medium shell pasta

Instructions:

Instructions: HEAT oil in skillet. Add chicken and cook until browned, stirring often.

Remove chicken.

ADD soup, milk, mustard, pepper and asparagus. Heat to a boil. Cover and cook over low heat 5 min. or until asparagus is tender. Add chicken and pasta. Heat through. Top with cheese.

Serves 4. VARIATION: Substitute 1 pkg. (about 9 oz.)

frozen asparagus cuts or 1 pkg. (about 10 oz.) frozen cut green beans for fresh asparagus.

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