"Hunger is the best sauce in the world."--Cervantes

Chicken & Asparagus Fettuccine Recipe

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This recipe for Chicken & Asparagus Fettuccine, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rayanne Campbell Price
Added: Friday, June 15, 2007


12 oz Fettuccine Pasta, Dry
2 c asparagus, cut into 1 in pieces (fresh)
1/2 c butter
2 c half and half
1/4 tsp garlic powder
1/4 tsp ground black pepper
1 pinch cayenne pepper
3/4 c Parmesan cheese
1/2 lb chicken breasts, cooked and cut into bite size pieces.

1. Bring large pot of salted water to boil. Add pasta, cook 8-10 minutes. Add asparagus during last 3-5 minutes. Drain & transfer to a large bowl.
2. In large saucepan over medium heat, combine butter, half and half. Cook until thick and bubbly. Season with garlic powder, black pepper and cayenne pepper. Stir in Parmesan and chicken, heat through.
3. Pour sauce over pasta & asparagus, toss and serve.




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