Chicken, Asparagus and Red Pepper Manicotti

lb (500 g) boneless skinless chicken breasts, sliced

pkg Hamburger Helper^TM Three Cheese Manicotti

tbsp (30 mL) olive oil

cups (500 mL) milk

cup (250 mL) hot water

lb (500 g) asparagus, trimmed and cut into 1-inch (2.5 cm) pieces

1/2

cup (125 mL) drained, sliced, jarred roasted red peppers

tbsp (30 mL) finely chopped fresh parsley

Heat oil in large skillet set over medium-high heat; cook chicken for 3 to 5 minutes or until browned.
Stir in milk, hot water, and sauce mix and uncooked pasta (from Hamburger Helper^TM pkg); bring to boil, stirring occasionally.
Reduce heat; cover and simmer, stirring occasionally, for 5 minutes. Add asparagus and red peppers. Cover and cook, stirring occasionally, for 8 to 10 minutes or until pasta is tender.
Remove from heat. Rest for 5 minutes or until thickened. Sprinkle with parsley.

Chicken Asparagus