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.
325g tagliatelle or fettuccine pasta
270g fresh asparagus, cut into 2cm pieces
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
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Method Prep:15min › Cook:25min › Ready in:40min
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.
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.
Pour sauce over pasta and asparagus; toss to coat.