Chicken & Asparagus Fettuccine

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Chicken & Asparagus Fettuccine

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.

   

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