My husband loves fettucini alfredo! I have never really loved white sauce on my pasta. It is delicious, don’t get me wrong! I just prefer a nice red sauce! I decided to compromise and whipped up this meal in a matter of minutes. It was so good that even an alfredo hater like myself had seconds!
2 boneless skinless chicken breasts, cut into cubes
Salt and pepper, to taste
Garlic powder, to taste
1 cup chicken broth
1 bunch asparagus, trimmed and cut into 1" pieces
1 teaspoon minced garlic
1/2 cup parmesan cheese
1 (20 ounce) jar Alfredo sauce
Cook noodles according to directions on package for al dente, then drain and set aside. In a large skillet or sauce pan, warm 3 tablespoons olive oil over medium heat. Add chicken to pan and sprinkle with salt and pepper and garlic powder. Cook for 5 minutes or until chicken is cooked through. Remove chicken from pan and place on paper towels to absorb extra oil. In the same pan, add chicken broth, asparagus and minced garlic. Cover and steam for 5 to 10 minutes until asparagus is soft. Stir chicken and asparagus mixture into noodles. Drizzle on remaining 2 tablespoons of olive oil. Mix in alfredo sauce and parmesan cheese.