¼ onion, chopped
2/3 cup fresh asparagus, cut into 1-inch pieces
1/2 cup petite frozen peas
12 ounces of fettuccine
2 cups chicken breast, cut into bite size pieces
1 Tbsp unsalted butter
1 tablespoon olive oil
1 cup whipping cream
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
¼ cup Parmesan cheese, shredded
Bring a large pot of water to a boil.
Melt the butter and oil in a Dutch oven over medium heat. Add the onion and chicken to the pan and sauté 3 to 5 minutes. Add the asparagus and the peas to the pan and sauté until soft, about 3 minutes or longer depending on the firmness of the asparagus. Stir in the cream and garlic, and sprinkle with salt and pepper. Reduce heat to low and simmer until the sauce becomes thickened, about 5 minutes.
Add the fettuccine to the boiling water and cook according to package directions. Drain the fettuccine and reserve 1/2 cup pasta water. Add the fettuccine to the mixture and toss to combine. If sauce is not the right consistency, add a little of the reserved pasta water until desired consistency is reached. Sprinkle in the cheese and toss to combine.
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