Mix chipolte marinade to package instructions. Marinate chicken for 1/2 hour.

Prepare rice as per package instructions except add non salt seasoning to water before rice.

Mix together vegetable stock and mushrooms and chicken base. Bring to a boil. Reduct to a simmer for 20 minutes. Prepare rue with butter and flour and add to mushrooms. Stir at a bare boil till thickened. Keep warm.

Trim asparagus and shave. Wet the stalks and salt and pepper to taste.

Remove chicken from marinade, discard marinade. Skewer chicken length wise in an in and out weave.

Grill chicken or bake at 375 for 15 min or until done through, 170?.

Grll asparagus or bake at 375 till done but still a bit crunchy.

Serve chicken on skewers over rice with some of the mushroom sauce on top.

Serve asparagus with mushrooms over the top and a little asiago cheese shredded on top