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Ingredients - Asparagus Chicken Pasta:
- Take 8 oz for boneless skinless chicken breasts
- Get 8 oz fettuccine
- Make ready 12 stalks asparagus, trimmed
- Need 4 oz for cherry tomatoes
- Make ready 3 cloves garlic, minced
- Require 1/4 cup - basil pesto
Asparagus Chicken Pasta start cooking:
- Cook fettuccine according to package directions. *Reserve 3/4 cup pasta water.
- Heat olive oil in a large pan over medium heat. Season both sides of your chicken well (I used seasoned salt, garlic powder and pepper).
- Cook chicken 4-5 minutes per side until it is browned and no longer pink. *Do not overcook.
- Transfer chicken to a plate and return pan to medium heat. Add a touch more olive oil.
- Add asparagus and tomatoes. Season well. Cook several minutes until asparagus starts to soften and turns bright green.
- Add garlic and sauté 1-2 more minutes until tomatoes start to burst. Add half of the pasta water and pesto. Stir to combine. If not enough liquid, add the rest.
- Once thickened, remove from heat and add chicken and pasta. Use tongs to coat well and serve.
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