Ingredients
- 2 tablespoons butter
- 1 cup Asiago cheese, shredded
- 2 cups heavy cream
- 1 tablespoons minced garlic
- 16 oz chicken broth, low sodium
- 1 1/2 tablespoons corn starch
- 9 ounce rolled flat pasta sheets (i.e. lasagna sheets – available online)
- 2 tablespoons olive oil
- 1 pound chicken breast, boneless, skinless
- 8 oz Asparagus, fresh
- 2 tablespoons fresh chives, chopped
- Salt & pepper to taste -
Preparation
Step 1
Place butter, Asiago cheese, heavy cream, minced garlic, salt and pepper into a sauce pan and simmer.
Combine the corn starch with cold chicken broth using a whisk. Add this mixture to the Alfredo sauce made in the previous step. Bring back to a simmer and hold until ready to serve
Prepare pasta as directed on the box to the al dente stage about 10 minutes before you plan to cook the entire pasta dish. Drain pasta in colander, getting rid of excess water. Then toss in an 8 quart bowl with 2 tablespoons of olive oil. Allow to cool to room temperature. Place sheets on a cutting board and cut into ½ inch strips, creating your fettuccine.
Rub chicken breast with olive oil and sprinkle with salt and pepper. Place on hot grill for 2 minutes, rotate for 2 more minutes, flip chicken over and grill for 2 minutes, then rotate an d grill for 2 more minutes or until internal temperature is 165 degrees. Remove from grill. Place on cutting board and make 4 slices across the chicken and one down the center creating 10 bite sized pieces.
Wash your asparagus and drain. Place on a cutting board and trim off the bottom 1-2 inches and discard. Cut the remaining asparagus into 1 inch pieces and reserve for pasta.
Place the sauce in a large sauté pan. Add grilled chicken and asparagus to sauce and bring to a slow simmer. Add cut lasagna sheets and toss pasta.
Serve pasta in a large serving dish and garnish with fresh chives and 2 tablespoons of Asiago cheese.
Chef Tips
Be careful not to overcook the pasta as it will continue to cook in the sauce – other pasta may be used such as Penne Rigate, Ziti, Spaghetti or Fettuccine. It is critical to prepare the first 4 steps as close as possible to step 6, but may be done in advance up to an hour.
The sauce step can be made separately in entirety without being part of this dish.
Feel free to use other vegetables/protein in this dish. Veal, duck, and pork work well, as does broccoli, spinach, sun-dried tomatoes.