Chicken and asparagus pasta

    Chicken and asparagus pasta


    112 people made this

    About this recipe: A rich, creamy and very delicious way to use up leftover roast chicken. Serve as a starter or balance things out with a crisp green salad.

    Serves: 6 

    • 325g tagliatelle or fettuccine pasta
    • 270g fresh asparagus, cut into 2cm pieces
    • 110g butter
    • 475ml single cream
    • 1/4 teaspoon garlic granules
    • 1/4 teaspoon ground black pepper
    • 1 pinch cayenne pepper
    • 60g grated Parmesan cheese
    • 225g cooked chicken - cut into bite size pieces

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large pot of lightly salted water to the boil. Add tagliatelle or fettuccine, and cook for 8 to 10 minutes, or until cooked to your liking. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
    2. In a large saucepan over medium heat, combine butter and cream. Cook until it has thickened slightly. Season with garlic, black pepper and cayenne pepper. Stir in grated Parmesan cheese and cooked chicken; heat through.
    3. Pour sauce over pasta and asparagus; toss to coat.

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