Creamy Chicken Fettuccine with Broccoli

Method:

• Wash the chicken and pat it dry, then cut it into strips and season with salt and pepper.
• Heat oil or butter in a skillet over medium-high heat, add the onion and stir until translucent, about 5 minutes.
• Add chicken and cook for about 5-7 minutes.
• Add cream and let it boil, then reduce the heat and simmer for about 10 minutes or until it reduces by almost half the quantity.
• In a pot add the water, add salt and bring to a boil.
• In a thick pan over medium heat, add heavy cream, stirring often, and bring it to a boil.
• Reduce the heat and let it simmer for about 10 minutes.
• Once the water reaches a boil, add the pasta and stir occasionally for 7-10 minutes, depending on preferred doneness.
• Drain the pasta once ready (without discarding the boiling water), mix it in a deep pot with oil to prevent sticking, and set it aside.
• Bring water to a boil in another pot, then add the broccoli and asparagus for about 5 minutes.
• Place the vegetables into an ice bath in a large bowl.
• Combine the vegetables and fettuccine with the creamy mixture, season with salt and pepper.
• Leave over low heat for about 5 minutes to allow the flavors to combine.
• Garnish the chicken pasta with Parmesan cheese and serve with garlic bread or additional vegetables on the side.