Lemony Fettuccine With Chicken & Asparagus
Recipe: #26296
June 21, 2017
Categories: Chicken, Fettuccine, Asparagus, One-Pot Meal, Heart Healthy, No Eggs, Boneless Pieces, Chicken Dinner, more
"Fresh Spring dish.Light version with no cream."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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