Asparagus Dijon Chicken Fettucine

1 Tbsp. margarine or butter
1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces
1 medium onion, chopped (1/2 C.)
1 (4oz.) can mushroom pieces and stems, drained
1 pkg. Chicken Helper fettucine Alfredo
2 C. hot water
1 C. milk
2 Tbsp. Dijon mustard
1 pkg. (9oz.) frozen asparagus cuts, thawed and drained

1. Melt margarine in 10-inch skillet over high heat.  Cook chicken, onion and mushrooms in margarine 3-5 minutes, stirring occasionally, until outside of chicken turns white.

2. Stir in sauce mix, hot water, milk and mustard.  Heat to boiling, stirring occasionally.  Stir in uncooked pasta, reduce heat.  Cover and simmer 10 minutes, stirring occasionally, until pasta is tender.

3. Stir in asparagus.  Cover and cook 2 minutes, stirring occasionally; remove from heat.  Uncover, let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands).  Stir before serving.