Best Chicken And Asparagus Fettuccine Recipes

CHICKEN AND ASPARAGUS FETTUCCINE

Chicken and Asparagus Fettuccine image

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.

Provided by STEPHNDON

Categories Main Dish Recipes Pasta Chicken

Time 40m

Yield 6

Number Of Ingredients 9

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

Steps:

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 : Calories 567.1 calories, Carbohydrate 46.6 g, Cholesterol 113.7 mg, Fat 30.9 g, Fiber 2.9 g, Protein 27.6 g, SaturatedFat 18.3 g, Sodium 365 mg, Sugar 3 g

FETTUCCINE AND ZOODLES TOPPED WITH CHICKEN SAUSAGE, ASPARAGUS, AND MUSHROOMS

Fettuccine and Zoodles Topped with Chicken Sausage, Asparagus, and Mushrooms image

This dish is hearty and satisfying for both the health-conscious and zoodle-skeptical. My husband said it looked 'gourmet' and that the taste was 'restaurant-quality'. I prepped the ingredients ahead of time and threw it together at dinner time. This photo could have been better - I didn't think to take one until my husband self-served his second helping!

Provided by abby hall

Categories Main Dish Recipes Pasta Chicken

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil, divided
1 (16 ounce) package chicken Italian sausage, casings removed
1 (8 ounce) package sliced fresh mushrooms
½ cup diced onion
1 cup chicken broth
½ pound fresh asparagus, cut into 1-inch pieces
salt and ground black pepper to taste
½ cup half-and-half
2 tablespoons all-purpose flour
1 tablespoon butter
1 (9 ounce) package fresh fettuccine (such as Buitoni®)
3 cloves garlic, thinly sliced
2 zucchini, cut into spirals using a spiral slicer
¼ teaspoon red pepper flakes
2 tablespoons shaved Parmesan cheese, or to taste

Steps:

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl.
Heat 1 tablespoon olive oil in the same skillet; cook and stir mushrooms and onion until onions are softened and mushrooms are softened yet still firm, about 5 minutes. Add chicken broth and asparagus; cook and stir for 3 minutes. Season mixture with salt and pepper.
Move vegetables to the edge of the skillet and add half-and-half, flour, and butter; cook and stir until a thick and smooth sauce forms, 5 to 7 minutes. Add sausage to the skillet and stir vegetables into sauce.
Bring a large pot of lightly salted water to a boil. Cook fettuccine in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain.
Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add zucchini noodles (zoodles) and red pepper flakes; cook and stir until tender yet firm to the bite, 5 to 7 minutes. Mix fettuccine into zoodle mixture.
Divide zoodle-fettuccine mixture among serving plates and top with sausage mixture. Sprinkle Parmesan cheese over each.

Nutrition Facts : Calories 598.5 calories, Carbohydrate 53.7 g, Cholesterol 138.9 mg, Fat 29.3 g, Fiber 5.9 g, Protein 30.3 g, SaturatedFat 9.1 g, Sodium 1381.7 mg, Sugar 6.9 g