Name: Chicken and Asparagus Fettuccine Alfredo - CATELLI®
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: Catelli® Classic Fettuccine - 1 pkg (500 g); Boneless, skinless chicken breasts, sliced - 1 lb (500 g); Each salt and pepper - 1/2 tsp (2 mL); Olive oil - 2 tbsp (30 mL); Asparagus, trimmed and chopped - 8 oz (250 g); Cloves garlic, minced - 3; 35% whipping cream - 1 1/2 cups (375 mL); Grated Parmesan cheese, divided - 1 cup (250 mL); Butter, cut into cubes - 1/4 cup (60 mL); Finely chopped fresh parsley - 2 tbsp (30 mL)

Chicken and Asparagus Fettuccine Alfredo

With the addition of chicken and asparagus, this fettuccine Alfredo makes a delicious main dish for dinner.

Family Friendly

Ingredients

1 pkg (500 g) Catelli® Classic Fettuccine
1 lb (500 g) Boneless, skinless chicken breasts, sliced
1/2 tsp (2 mL) Each salt and pepper
2 tbsp (30 mL) Olive oil
8 oz (250 g) Asparagus, trimmed and chopped
3 Cloves garlic, minced
1 1/2 cups (375 mL) 35% whipping cream
1 cup (250 mL) Grated Parmesan cheese, divided
1/4 cup (60 mL) Butter, cut into cubes
2 tbsp (30 mL) Finely chopped fresh parsley

Cooking Steps

STEP 1

Cook pasta according to package directions; drain, reserving 1/4 cup (60 mL) of cooking liquid.

STEP 2

Meanwhile, season chicken with salt and pepper. Heat oil in large skillet set over medium heat; cook chicken for 3 to 5 minutes or until starting to brown all over. Stir in asparagus and garlic; cook for 2 to 3 minutes or until slightly softened.

STEP 3

Stir in cream; bring to boil. Cook for 3 to 5 minutes or until chicken is cooked through and cream is slightly thickened.

STEP 4

Add pasta and reserved cooking liquid to skillet; toss until well coated. Remove pan from heat; toss with Parmesan cheese, butter and parsley.

Tip: Substitute broccolini or sugar snap peas for asparagus.

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Chicken and Asparagus Fettuccine Alfredo

Ingredients

Cooking Steps

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