:max_bytes(150000):strip_icc()/18778chicken-and-asparagus-fettuccinefabeveryday2x3-2a6f63af6c394667b89d5226c650347a.jpg)
Ingredients
-
12 ounces dry fettuccini pasta
-
2 cups (1-inch pieces) fresh asparagus
-
½ cup butter
-
2 cups half-and-half cream
-
¼ teaspoon garlic powder
-
¼ teaspoon ground black pepper
-
1 pinch cayenne pepper
-
¾ cup grated Parmesan cheese
-
½ pound cooked chicken breasts, cut into bite size pieces
Directions
-
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 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.
Nutrition Facts (per serving)
567 | Calories |
31g | Fat |
47g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 567 | |
% Daily Value * | |
Total Fat 31g | 40% |
Saturated Fat 18g | 92% |
Cholesterol 114mg | 38% |
Sodium 365mg | 16% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 3g | 10% |
Total Sugars 3g | |
Protein 28g | 55% |
Vitamin C 3mg | 4% |
Calcium 256mg | 20% |
Iron 3mg | 18% |
Potassium 420mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.