Spring Chicken Fettuccini

Delicate, verdant and versatile, asparagus can imbue countless dishes with the delicious taste of spring. Here, we're sautéing our asparagus with kale, then tossing it with juicy bites of chicken and long ribbons of fettuccine—all wrapped in a light cream sauce. Fresh rosemary (a classic complement for chicken) completes this easy, comforting meal on an herbaceous note.

Spring Chicken Fettuccini

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    Chicken Tenders

  • 6

    Ounces Fettuccine Pasta

  • 1

    Bunch Kale

  • ½

    Bunch Asparagus

  • 1

    Bunch Rosemary

  • 2

    Tablespoons Crème Fraîche

  • 2

    Tablespoons Grated Parmesan Cheese

  • Teaspoon Crushed Red Pepper Flakes

Directions

1 Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Remove and discard the kale stems; finely chop the leaves. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl. Season the chopped chicken with salt and pepper; toss to coat. 2 Cook the chicken: In a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and cooked through. 3 Cook the pasta: While the chicken cooks, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly. 4 Add the vegetables: While the pasta cooks, to the pan of chicken, add the asparagus, kale, rosemary, 2 tablespoons of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the asparagus is bright green and the kale has wilted. 5 Finish the pasta: To the pan of chicken and vegetables, add the cooked pasta, crème fraîche and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. 6 Plate your dish: Divide the finished pasta between 2 dishes. Garnish with the cheese. Enjoy


Nutrition

Facebook Conversations