What You Need
How to cook
-
Serves
4
-
Food Prep
30 mins
-
Cooking Time
30 mins
-
Serve In
1 Hour
Method:
- Wash chicken and pat dry, cut into strips, season with salt and pepper.
- Heat oil or butter in a skillet over medium-high heat, add onion and stir until translucent about 5
minutes.
- Add chicken and cook for about 5-7 minutes.
- Add cream and let boil, reduce heat and simmer for about 10 minutes or until it evaporates 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 to a boil.
- Reduce the heat and let simmer for about 10 minutes.
- Add the pasta once the water reaches a boil and stir occasionally for 7-10 minutes, based on preferred
doneness.
- Drain the pasta once ready (without getting rid of boiling water), mix in a deep pot with oil, so do not
stick together, set aside.
- Bring water to a boil in a pot, add the broccoli and asparagus for about 5 minutes.
- Place the vegetables into an ice bath in a large bowl.
- Combine vegetable and fettuccine to the creamy mixture, season with salt and pepper.
- Leave over low heat for about 5 minutes to allow the flavors to combine.
- Garnish chicken pasta with parmesan cheese, garlic bread, or additional vegetables on the side.