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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A nice freezer recipe with a creamy lemon dijon taste. I've used Whole Wheat Pasta. Ingredients:
nonstick cooking spray |
14 ounces cooked pasta |
1 1/2 cups fresh asparagus, cut into 2 in pieces |
1 3/4 lbs cooked chicken breasts, in 1/2 in. slices |
1 cup sliced fresh mushrooms |
1/2 cup diced fresh onion |
3 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups nonfat milk |
1/4 cup white wine |
1/2 cup alfredo sauce |
1/2 cup dijon mustard |
Directions:
1. Spray 9x13 pan with cooking spray.
2. Combine pasta, asparagus, chicken, mushrooms, onion, lemon juice, salt, and pepper into a large bowl.
3. Combine milk, wine, alfredo sauce, and mustard into another bowl, stir til smooth.
4. Add to the chicken and pasta mixture and toss to coat. Pour into baking dish. cover with foil and freeze.
5. to serve: thaw, bake in 350 degree oven covered for about 45 minutes.
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