Consider rotisserie chicken a culinary blank slate

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Consider rotisserie chicken a culinary blank slate

A rotisserie chicken from your supermarket makes Fettuccini with Parmesan, chicken and Asparagus an easy to prepare weeknight meal.

Consider rotisserie chicken a culinary blank slate

SPF
A rotisserie chicken from your supermarket makes Fettuccini with Parmesan, chicken and Asparagus an easy to prepare weeknight meal.
Fettuccini with Parmesan, Chicken and Asparagus

Start to finish: 25 minutes
Servings: 4
1 pound asparagus, trimmed, cut into 1-inch pieces
12-ounce package fresh fettuccini
3 cups shredded cooked chicken
½ cup chicken broth
Pinch red pepper flakes
1 cup grated Parmesan
2 tablespoons butter, cut into small pieces
Salt and ground black pepper, to taste
Bring a large saucepan of salted water to a boil. Add the asparagus and blanch for 2 minutes, or until bright green and just barely tender. Use a slotted spoon and remove to a plate. Return the water to a boil.
Add the pasta to the water and cook according to package directions. Drain and set aside.
Meanwhile, in a medium saucepan over medium-low, combine the cooked chicken, broth and red pepper flakes. Heat until warmed through.
In a large bowl, combine the asparagus, pasta and chicken with broth. Add the butter and Parmesan, then toss well until melted and creamy. Season with salt and pepper.

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