PREPARATION
Season chicken with salt and pepper. Evenly sprinkle 2 tablespoons cheese on each piece of chicken, then arrange 3 asparagus spears diagonally across each chicken breast so that tips extend past the edge of the breast. Roll up and secure with a wooden toothpick.
Heat 1 tablespoon olive oil in a large skillet and brown chicken on all sides. Remove and keep warm. Heat remaining 1 tablespoon olive oil and cook onion until tender, about 5 minutes. Stir in wine and cook 1 minute. Stir in milk and Knorr® Carbonara sauce mix. Bring to a boil, stirring occasionally. Reduce heat, return chicken to skillet and simmer covered until chicken is thoroughly cooked, about 10 minutes. Garnish with thinly sliced basil.
