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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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We enjoy this dish often in the spring when asparagus is fresh on the market. Itâs a favorite with family and friends and a welcome surprise to those who think they donât like asparagus. Ingredients:
2/3 cup cut fresh asparagus (1-inch pieces) |
4 teaspoons canola oil, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 ounces uncooked fettuccine |
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes |
1 garlic clove, minced |
2 tablespoons lemon juice |
1 tablespoon grated lemon peel |
1 tablespoon butter |
2 tablespoons grated parmesan cheese |
Directions:
1. Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until asparagus is tender, stirring occasionally.
2. Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink.
3. Stir in the lemon juice, peel and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with Parmesan cheese. Yield: 2 servings.
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