Creamy Chicken and Asparagus Pasta
Ingredients
Chicken and Pasta
-
1
small (8oz)
boneless skinless chicken breast
-
to taste
salt
-
to taste
pepper
-
to taste
Italian seasoning
-
6
oz
fettuccine
-
1
cup
chopped asparagus
Alfredo Sauce
-
¼
cup (2oz)
butter
-
1
cup
half and half
-
¼
teaspoon
garlic powder
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
-
⅛
teaspoon
cayenne pepper
-
½
cup (2oz)
shredded Parmesan cheese
Instructions
- Season the chicken breast with salt, pepper, and Italian seasoning.
- Heat a skillet over medium-high heat, grease it, and cook the chicken for 4 to 8 minutes on each side until cooked through.
- While the chicken cooks, boil salted water in a pot and cook the fettuccine according to package instructions.
- In the last few minutes of pasta cooking, add the chopped asparagus to the boiling water.
- In another saucepan, melt the butter over medium heat and add half and half, garlic powder, salt, pepper, and cayenne. Simmer for 5 to 8 minutes until slightly thickened.
- Stir in the Parmesan cheese until melted, then pour the sauce over the drained pasta and asparagus.
- Slice the chicken and serve it over the pasta, topping with additional Parmesan if desired.
Nutrition Facts (estimated)
Servings
2 to 3
Calories
585
Total fat
30g
Total carbohydrates
40g
Total protein
38g
Sodium
500mg
Cholesterol
100mg
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