- 12 ounces dry fettuccini pasta
- 2 cups 1 inch pieces fresh asparagus
- 1/2 cup butter
- 2 cups half-and-half cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 pinch cayenne pepper
- 3/4 cup grated Parmesan cheese
- 1/2 pound cooked chicken breasts - cut into bite size pieces
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
- In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
- Pour sauce over pasta and asparagus, and toss to coat.
03/14/2017
recipepes.com
Chicken and Asparagus Fettuccine, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
