June 21, 2017
Dinner, Lunch, Main Dish,
Poultry, Chicken, Pasta, Fettuccine, Vegetables, Asparagus, North American, Easy/Beginner Cooking, Kid Pleaser, One-Bowl Does it!, Quick Meals, Ladies Luncheon, Weeknight Meals, Skillet, Heart Healthy, No Eggs, Boneless Pieces, Spring more
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"Fresh Spring dish.Light version with no cream."
In 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir until softened.
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.
Meanwhile cook and drain fettuccine as directed on package; cover to keep warm.
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.
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