Ingredients
1/2
cup chicken broth
1
bag (20 oz) refrigerated cooked new potato wedges
1
package (1.25 or 1.8 oz) white sauce mix
3/4
cup fat-free (skim) milk
1
box (9 oz) frozen asparagus cuts
Preparation
In 3-quart saucepan, heat broth to boiling over medium-high heat. Add potatoes; cook 5 minutes.
Meanwhile, in small bowl, stir together white sauce mix and milk.
Pour sauce over potatoes. Add asparagus; stir gently to mix. Cover; simmer over low heat 7 minutes, stirring occasionally, until sauce thickens and vegetables are crisp-tender.
