Pasta with Chicken, Asparagus and Alfredo Sauce
vxdaThis creamy alfredo sauce pairs wonderfully with asparagus. Combined with pasta, it creates a truly warming meal – delicious and satisfying.
Ingredients
- 150 g pasta
- 1 pcs chicken breast
- ½ pcs asparagus
- 1 tbsp butter
- 125 ml cream
- 1 egg yolk
- ⅓ cup grated parmesan
- ⅓ tsp nutmeg
- 3 tbsp fresh parsley
for the chicken
- salt
- ½ garlic
- 1 tbsp olive oil
Instructions
- 1
Set water for pasta to boil, salt and bring to a boil. Clean the chicken fillet, remove membranes and bones, cut lengthwise in half, then crosswise into thin strips. Season the meat with salt and white pepper, rub with grated garlic and drizzle with olive oil.
- 2
Break off and discard the tough ends of asparagus, rinse the stalks and cut into 1/2 cm thick slices, leaving the top parts whole. Add to the boiling pasta about 3 minutes before the end of cooking time. Drain the pasta with asparagus, reserving 3 tablespoons of the cooking water.
- 3
Melt butter in a pan, add chicken pieces and sauté, then transfer to a plate. Pour cream into the pan used for chicken, add egg yolk and vigorously whisk together. Heat for a moment, add parmesan and nutmeg, mix well. Add the chicken, drained pasta with asparagus and the reserved cooking water. Heat while stirring, and season with salt and black pepper if needed. Sprinkle with chopped fresh parsley and serve.