Ingredients
- 12 ounces dry fettuccine pasta
- 3 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 9 ounce boneless skinless chicken breast (thinly sliced, 1 breast)
- 1/4 teaspoon salt
- 1 pound fresh asparagus (spears, trimmed, cut into 1 1/2-inch pieces)
- 1 teaspoon lemon-pepper seasoning
- 2 cups chicken broth (divided)
- 2 tablespoons cornstarch
- 2 tablespoons chopped parsley (fresh)
- 2 teaspoons fresh lemon juice
- 1/3 cup shredded Parmesan cheese
How to Make
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Step 1: In 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir until softened.
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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.
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Step 3: Meanwhile cook and drain fettuccine as directed on package; cover to keep warm.
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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.
We hope you enjoy this recipe!
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