"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fettuccine with Chicken and Asparagus Recipe

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This recipe for Fettuccine with Chicken and Asparagus, by , is from Donges Bay's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Koss Family
Added: Monday, October 17, 2005


1 lb. asparagus, cut into 1" lengths
10 ounces fettuccine
1 tbsp. butter
1/4 cup minced onion
3/4 lb. chicken breast, cut for stir-fry
1/2 cup chicken broth
1/2 cup half and half
1/2 tsp. salt
1/2 tsp. dried tarragon
1/2 tsp. freshly ground black pepper
1/3 cup grated parmesan cheese

1. In large pot of boiling water, cook asparagus 3
minutes. With slotted spoon, remove asparagus and rinse under cold water to stop cooking. In same pot of boiling water, cook fettuccine according to package directions; drain, reserving 1/4 cup of pasta cooking water.

2. Meanwhile, in large skillet, melt butter over low heat. Add onion and cook, stirring frequently, 5 minutes or until onion is tender and golden brown. Add chicken and cook 1 minute.

3. Increase heat to medium. Add broth, half and half, salt, tarragon, and pepper, and bring to a boil. Cook 3 minutes or until sauce is slightly thickened and chicken is cooked through. Add asparagus and cook 30 seconds, just until heated through.

4. Transfer mixture to large bowl. Add hot pasta, parmesan cheese, and reserved pasta cooking water, and toss well to combine.




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