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My review
Chicken and Asparagus Fettuccine
STEPHNDON
"This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal."
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Ingredients
40 m servings 567 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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 the 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; 30.9 g fat; 46.6 g carbohydrates; 27.6 g protein; 114 mg cholesterol; 365 mg sodium. Full nutrition
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Reviews
Read all reviews 86118 Ratings
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Most helpful positive review
2/13/2012
Amazing with a few minor changes. I made a roux out of the butter (I only used 1/4 cup) and 1/4 cup flour, cooked this for a few minutes and then whisked in the half and half. I also did NOT boi...
Most helpful critical review
7/10/2008
Sorry to buck the trend here, but boiling the asparagus didn't work for me at all. I tried another aspargus/pasta recipe that directed boiling the aspargus, but instead I sauteed the asparagus ...
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7/10/2008
Sorry to buck the trend here, but boiling the asparagus didn't work for me at all. I tried another aspargus/pasta recipe that directed boiling the aspargus, but instead I sauteed the asparagus ...
2/13/2012
Amazing with a few minor changes. I made a roux out of the butter (I only used 1/4 cup) and 1/4 cup flour, cooked this for a few minutes and then whisked in the half and half. I also did NOT boi...
6/14/2003
This was easy an delicious. I used light butter and fat free half and half to cut back on he fat content. I used a whole pound of pasta and there was plenty of sauce. I found the consistency of ...
3/16/2001
This is an amazing dinner. Instead of using garlic powder, I used 2 cloves of minced garlic. It's so easy to make and tastes great.
1/13/2005
I made this recipe tonight for my boyfriend and family and it was a hit! I do have to say if it is your first time making alfredo sauce you should put the parmesan cheese in very slowly and don'...
4/5/2001
This fettucine has the best flavor! I like my sauce a bit thicker so I added a corn starch mixture - it was perfect.
11/3/2003
Wow! This was absolutely wonderful. I added some white wine (1 tbsp per serving) as suggested in a previous review and used spinach fettuccine. I sauteed the chicken in garlic prior to adding it...
6/26/2001
Use half cream and half skim milk to lower the fat content - it doesn't lose it's flavour!