Monday, June 21, 2010

Creamy Chicken Asparagus Fettuccine

I've been thinking of ways to add one of my favorite vegetables (asparagus) into a pasta dish and figured out a great combination!  I will admit I got some advice from two friends at the Art Institute of Dallas, one I work with and the other is taking culinary class there.  This is one of those dishes you want to make for a special occasion, because if you eat this every night you'll pack on the pounds quick.  Clarified butter and heavy cream make things taste delicious!  I also made a nice sweet side salad with strawberries, aged white cheddar cheese, red onions and candied pecans ( I sauted them for 2mins and then added some brown sugar, turned out great) with a balsamic vinaigrette.  Pictured below.

Cook time: 1 hour including prep
 Level: medium
Yields: 2 serving (there will probably be leftovers because it is filling)


•    6 thick stalks asparagus
•    ¼ red pepper roasted and thinly sliced
•    2 boneless skinless chicken breast
•    9 ounces fettuccine noodles
•    1 cup heavy cream
•    ¾ cup white wine (I used Riesling)
•    2/3 cup parmesan cheese
•    4 cloves garlic minced
•    ¼ cup shallots
•    3 tablespoons clarified butter
•    1 tablespoon minced parsley for garnish
•    Salt and pepper


Blanch (drop in boiling water) the asparagus for 30 seconds, remove, shock (drop in ice water) and then take out and dry with paper towel.  Cut off the tips and set aside for garnish.  Run stalks through a mandoline so they look like fettuccine noodles and set aside.

Add 2 tablespoons of clarified butter to pan and heat to medium high.  Flatten chicken and season with salt, pepper and a pinch of the minced garlic.  Place chicken in pan skin side down and cook until a golden brown forms on bottom (about 4mins).  Flip over and finish cooking, remove and set aside.

In the same pan add remaining clarified butter to the juice that is already in pan.  Add garlic and shallots, sauté for 3-4mins.  Add white wine, bring to boil and then simmer until liquid is almost gone.  Add the heavy cream, parmesan cheese and simmer for about 4-5mins.  Add asparagus and cooked fettuccine, season with salt and white pepper and toss so noodles are covered.

Serve in a shallow bowl.  Place pasta in the middle, slice chicken at an angle and place around the pasta.  Add roasted red pepper slices on top of chicken, place 3 asparagus tips on top of pasta and sprinkle with parsley.

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