Chicken and Asparagus Pasta

Ingredients

• 1¼ lb boneless, skinless chicken breasts
• 1 lb asparagus
• 12 oz fettuccine
• 3 tbsp olive oil
• 4 clove garlic
• 1 lemon
• ½ cup chicken broth
• ½ cup Parmesan cheese (optional)
• ¼ tsp red pepper flakes (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Cook fettuccine according to package directions in salted water. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, trim the woody ends off the asparagus and cut into 1-inch pieces. Dice chicken into 1-inch cubes. Mince garlic.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add remaining 1 tablespoon of olive oil to the skillet. Add asparagus and cook for 3-5 minutes until tender-crisp. Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
5. Pour in chicken broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
6. Add cooked pasta and chicken back to the skillet. Toss to combine. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
7. Stir in grated Parmesan cheese and fresh parsley (if using). Serve immediately.