Fettuccine with Chicken, Asparagus and Peas
The San Mateo Farms market has very good baby asparagus for bargain prices. I bought some this weekend and decided to make some Fettuccine.
Ingredients
3/4 pound fettuccine
2 tablespoons pure olive oil
1 pound chicken
2 garlic cloves, minced
1/2 pound pencil-thin asparagus, thinly sliced on the diagonal
3/4 cup heavy cream
1 cup frozen baby peas, thawed
Directions
1. Cook the fettuccine until al dente. Drain; reserve 1/2 cup of the cooking water.
2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Season chicken with salt and pepper, add chicken and garlic and cook over moderately high heat. Transfer to a plate.
3. Add the asparagus and cook over moderately high heat until crisp-tender, 2 minutes; transfer to the plate.
4. Whisk in the cream and bring to a boil then add the pasta and reserved cooking water. Add peas, chicken and asparagus, season with salt and pepper and cook over moderately high heat, tossing, until creamy, 2 minutes.
A couple weeks ago when I found cheap fresh broccoli at the farmers market I made Broccoli with Fettuccine.