Creamy Pesto Chicken and Asparagus

It's delicious and ready in only 15 min!

Ingredients

• 1 bunch steamed asparagus
• 2 chicken breasts (sliced into strips)
• 2 Tbs. pesto sauce
• 1 jar Alfredo sauce
• 4 - 6 mushrooms (sliced)
• 1 Tbs. chili powder
• 1 tsp. garlic powder
• 1 Tbs. olive oil
• 1/4 cup water
• salt and pepper to taste
• grated Parmesan cheese
• cooked penne noodles

Preparation
Place chicken, mushrooms, olive oil, and water in a skillet and sprinkle with chili powder, garlic powder, salt and pepper; cover and simmer on medium heat for about 10 minutes, stir occasionally. Meanwhile, cut asparagus and steam for 7 minutes. Cut center of a piece of chicken to be sure it is cooked thoroughly. Add Alfredo and pesto sauces to chicken. When mixture begins to bubble, add asparagus and turn heat to low and simmer until ready to serve. Serve over cooked penne noodles.

Tips
If you're not in the mood to cook raw chicken, try Tyson's brand cooked and flavored chicken strips found in the lunch meats section at the grocery store. I like to use the Southwest flavored chicken strips and then omit the chili powder (or leave it in for a little extra flavor).

If you like seafood, try shrimp instead of chicken.
Want a little spice? This dish can be served Cajun style. Just add a little cyan pepper.
Asparagus is delicious, but it can be a little pricey ($5 - $6/lb. ugh!), so switch it up and try broccoli instead.