Fettucine Alfredo With Chicken and Asparagus
Chicken Breast Marinade
1-2 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
2 large garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 teaspoons lemon zest, from one lemon
Mix all ingredients except chicken together in a zip-lock bag. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 4 hours or up to 12 hours.
2 tbs butter
1 cup cream
1 clove garlic, finely chopped
2 cups parmesan, grated
salt and pepper
In a small saucepan over low heat, heat the cream, butter and garlic. Once simmering, whisk in the parmesan. Season well with salt and pepper.
Putting It Together
1 bunch asparagus
1. Slice the asparagus into one inch slices and cook until crisp.
2. Cook the pasta until al dente.
3. Grill marinated chicken
Serve pasta with asparagus, fresh alfredo sauce, and grilled marinated chicken.