Asparagus Dijon Chicken Fettuccine Food

CHICKEN AND ASPARAGUS FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
• In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
• Pour sauce over pasta and asparagus, and toss to coat.

ASPARAGUS-DIJON CHICKEN FETTUCCINE

Steps:

• In 10-inch skillet, melt butter over high heat. Add chicken, onion and mushrooms; cook 3 to 5 minutes, stirring occasionally, until outside of chicken turns white.
• Stir in contents of sauce mix pouch (from Chicken Helper box), hot water, milk and mustard. Heat to boiling, stirring occasionally. Stir in contents of uncooked pasta pouch (from Chicken Helper box); reduce heat. Cover; simmer about 10 minutes, stirring frequently, until pasta is tender.
• Stir in asparagus. Cover; cook 2 minutes, stirring occasionally. Remove from heat. Uncover; let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands). Stir before serving.

CHICKEN ASPARAGUS PASTA

Steps:

• 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 tender, stirring occasionally. , 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., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

CHICKEN ASPARAGUS FETTUCCINE ALFREDO RECIPE

Steps:

• Cook noodles according to directions on package for Al dente, then drain and set aside.
• In a large skillet or saucepan, warm 3 Tablespoons olive oil over medium heat. Add chicken to pan and sprinkle with salt and pepper and garlic powder. Cook for 5 minutes or until chicken is cooked through. Remove chicken from pan and place on paper towels to absorb extra oil.
• In the same pan, add chicken broth, asparagus and minced garlic. Cover and steam for 5 to 10 minutes until asparagus is soft.
• Stir chicken and asparagus mixture into noodles. Drizzle on remaining 2 Tablespoons of olive oil.
• Mix in Alfredo sauce and Parmesan cheese.

DIJON CHICKEN FETTUCCINE

Steps:

• Cook fettuccine as directed on package. Drain well and return the pasta to the pot.
• Add the cream and mustard to the pasta in the pot. Cook over medium heat, mixing well, about 2 minutes or until hot.
• Add chicken and red peppers (if using) and heat through.

CHICKEN ASPARAGUS DIVAN

Steps:

• In a skillet, place chicken, onion, celery, water to cover and salt. Bring to a boil; reduce heat and simmer until chicken is tender. Drain and discard liquid. Combine chopped onion, 1/3 cup Parmesan cheese and soup. Spread half of the mixture in the bottom of a 13x9-in. baking pan. Top with asparagus, then chicken and remaining soup mixture. Bake at 350°, covered, for 25 minutes or until heated through. Combine cream and mayonnaise. Spread over chicken. Sprinkle remaining Parmesan cheese on top. Brown lightly under broiler. Serve immediately.

FETTUCCINE WITH ASPARAGUS

Steps:

• Bring a large pot of salted water to boil.
• Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
• Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
• Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
• Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.