Quick and easy using fresh ingredients.
Start-to-finish time: Just about 30 minutes
Ingredients
- 1 bunch of asparagus
- 4 Tbs olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package fresh fettuccine
- 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
- 1 garlic clove, minced
- pinch of red pepper flakes
- 4 tablespoons lemon juice (about 1/2 lemon)
- 2 tablespoons grated lemon peel
- 2 tablespoon butter
- 4 tablespoons grated Parmesan cheese
Directions
- Preheat oven to 400 degrees. Set water to boil for pasta.
- Place asparagus in a baking dish; drizzle with 2 T oil and sprinkle with salt and pepper.
- Bake, uncovered, for 10-12 minutes or until asparagus is tender, turning occasionally.
- Meanwhile, cook pasta according to package directions. Drain.
- In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink. (About 10 minutes)
- Stir in the lemon juice, peel and butter; heat through.
- Remove from the heat.
- Toss pasta, chicken mixture and asparagus.
- Sprinkle with Parmesan cheese.
Yield: 4 servings.
