- 2 boneless , skinless chicken breasts
- 1 Tbsp olive oil
- Freshly dry reason dark pepper
- 2 Tbsp Butter
- 4 cloves , garlic
- 2 Cups Sodium reduced chicken broth
- 2 Cups Milk
- 3 Cups Fettuccine (or pasta of your choice)
- 1 lb Asparagus , trimmed as well as cutting into 1 inch pieces
- 1/2 Cup Shredded Parmesan cheese
- Juice as well as zest of 1 lemon
- Heat olive fossil oil over medium-high oestrus inwards a large saute pan.
- Add chicken, flavor amongst tabular array salt as well as pepper, as well as allow produce for near 5-6 minutes per side, allowing the chicken to produce through as well as plough golden brown.
- Transfer chicken to a plate as well as tent amongst foil, allowing to balance for 10 minutes for slicing.
- Melt butter inwards the same saute pan as well as saute garlic until fragrant thus add together broth, milk as well as tabular array salt to taste.
- Stir to scrape upwards browned pieces on bottom of pan.
- Bring to a boil thus add together pasta, encompass as well as simmer for length of fourth dimension indicated on pasta packaging. (8-11 minutes depending on diversity of pasta)
- Place asparagus on top of pasta as well as allow to produce for 3-4 minutes until slightly tender.
- Stir inwards parmesan cheese, lemon juice, lemon zest as well as stir inwards well.
- Mix chicken into the pasta as well as sauce. Allow to simmer if desired to allow sauce to thicken further