Lemony Fettuccine With Chicken & Asparagus

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"Fresh Spring dish.Light version with no cream."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (271.1 g)
  • Calories 381.6
  • Total Fat - 10.8 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 39.6 mg
  • Sodium - 487.4 mg
  • Total Carbohydrate - 51.3 g
  • Dietary Fiber - 8 g
  • Sugars - 1.6 g
  • Protein - 21.3 g
  • Calcium - 90 mg
  • Iron - 2.9 mg
  • Vitamin C - 7.2 mg
  • Thiamin - 0.3 mg

Step 1

In 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir until softened.

Step 2

Season chicken with salt and stir in with the garlic.Cook until chicken is barely golden on the outside but not cooked on the inside.Add asparagus, lemon-pepper and 1 3/4 cup of the broth. Heat to boiling, reduce and simmer, stirring occasionally, until chicken is thoroughly cooked and asparagus are crisp-tender.

Step 3

Meanwhile cook and drain fettuccine as directed on package; cover to keep warm.

Step 4

In small bowl, blend reserved 1/4 cup broth and the cornstarch until smooth. Add to skillet; cook and stir until thickened. Stir in 1 tablespoon of parsley and lemon juice. Spoon chicken mixture over fettuccine; toss to coat. Sprinkle cheese and the rest of the parsley over individual servings.

Tips & Variations


No special items needed.

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