July 9, 2010, Newsletter Issue #273: Chicken & Asparagus Fettuccine
Tip of the Week
12 ounces fettuccine
2 cups fresh asparagus, trimmed and cut into 2" pieces
1/2 cup butter
2 cups half-and-half
3/4 cup Parmesan cheese
1/4 tsp garlic powder
1/4 tsp ground black pepper
1 pinch cayenne pepper
1/2 pound skinless, boneless chicken breast halves - cooked and cubed
Cook the fettuccine according to package directions, adding the asparagus during the last 5 minutes of cooking.
While the pasta is cooking, heat the butter and half-and-half in a large saucepan over medium heat, until butter is melted and mixture starts to bubble. Stir in the cheese, garlic powder, black pepper and cayenne pepper. Continue cooking over medium heat until mixture is thickened and bubbly. Stir in the chicken.
Drain the pasta and asparagus. Combine with the sauce and toss to coat evenly. Serve immediately with additional Parmesan cheese, if desired.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
