Asparagus spears, trimmed & lightly steamed (I steamed the asparagus but think it might be good to try it without steaming them first)
(1/3 c mayonnaise, 1 t dried tarragon, 1 1/2 t Dijon mustard (I used honey mustard), 1/2 t garlic salt, toothpicks)
3/4 lbs split chicken breast – sliced off the bone,
pounded thin, need 3 pieces (I just used chicken breasts)
4 oz bag Knorr creamy garlic shells
1/2 package of raspberries
Mix mayo, tarragon, mustard & garlic salt & divide
evenly onto the center of each breast and roll up. Place 3
asparagus spears on top of each breast, wrap in bacon and secure w/ toothpicks.
Bake 30 min @ 350.
Make pasta according to package directions.
Wash and serve raspberries on the side.