Source: Campbell's Recipes

Chicken & Shells Dijon
Asparagus mixes beautifully with chicken, pasta and a creamy mustard sauce in this one-skillet dish that's finished with a sprinkle of Cheddar cheese.
Serves: 4 servings (about 1 1/3 cups each)
Prep Time: 20 minutes
Cook Time: 25 minutes


1 tablespoon Vegetable Oil
1 1/4 pounds skinless, boneless chicken breast half, cut into strips
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Asparagus Soup
1/2 cup milk
2 tablespoons Dijon-style mustard
1/8 teaspoon ground black pepper
3/4 pound asparagus, trimmed and cut into 1 1/2-inch pieces
1/3 of a 1-pound package medium shell-shaped pasta (about 2 cups), cooked and drained
1/2 cup shredded Cheddar cheese

Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Remove the chicken from the skillet.
Stir the soup, milk, mustard, black pepper and asparagus in the skillet and heat to a boil.   Reduce the heat to low.  Cover and cook for 5 minutes or until the asparagus is tender.
Stir in the chicken and shells and cook until the mixture is hot and bubbling, stirring occasionally.  Sprinkle with the cheese.

Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.