Chicken and Asparagus Fettuccine
Field Greens Salad with Lemon Vinaigrette
Ingredients
- ½ (16-oz) pkg fettuccine
- 1 Tbsp olive oil
- ½ (1.87-lb) pkg boneless, skinless chicken breasts, chopped
- ½ bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
- ⅛ tsp salt
- ¼ tsp pepper
- 1 (15-oz) jar Alfredo sauce
- ½ cup shredded Parmesan cheese
Instructions
- Cook pasta according to package directions; keep warm.
- Heat oil in a skillet over medium-high heat; add chicken and cook 5 minutes.
- Add asparagus, garlic, salt and pepper; sauté 2 minutes.
- Stir in Alfredo sauce, Parmesan cheese and ¼ cup water; bring to a boil, reduce heat, and simmer 5 minutes.
- Add pasta, tossing gently to coat.
Side Dish Ingredients
- 3 Tbsp olive oil
- 1½ Tbsp fresh lemon juice
- 1 small clove garlic, minced
- ½ (8-oz) pkg field greens salad mix
- ½ English cucumber, chopped
Side Dish Instructions
- Whisk together oil, lemon juice and garlic in a bowl.
- Toss salad mix and cucumber with dressing; season to taste with salt and pepper.
Classic Meal Plan
This recipe selected from the eMeals Classic Meal Plan.
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- Matching Grocery List
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