Fettuccine with Sautéed Chicken, Mushrooms, and Asparagus

photo 1-1My boyfriend, Taylor, came into town this past weekend and it was great to have him here and enjoy the holiday season together.  One thing I love to do with him is get in the kitchen and cook because he enjoys cooking just as much as me.  Even though we both want to take over in the kitchen because we’re type A personalities, it’s still fun and romantic to cook and create something delicious together.  I always try to get him to eat healthy with me and sometimes it can be a real task; however, he really enjoyed my fettuccine with sautéed chicken, mushrooms and asparagus.  It’s so delicious that it doesn’t even seem healthy anymore.

What I love so much about this recipe is that it is the perfect balance between a creamy sauce and thin sauce.  Normally when we think of creamy sauces, we think of unhealthy and fattening; however, the small amount of organic heavy cream won’t hurt your waistline.  This pasta dish is packed with so much flavor and nutrition from all of the wonderful vegetables.  If you would rather a vegetarian recipe, just omit the chicken because the shiitake and crimini mushrooms are so hearty and filling by themselves.  It’s important that we incorporate more mushrooms into our diet because they are loaded with cancer fighting benefits.  Anything that is cancer-fighitng is definitely going onto my plate!

For this recipe you will need:

8 oz. dried whole grain fettuccine
2 organic boneless, skinless chicken breast
8 oz. asparagus, ends trimmed and cut into 1-inch pieces
3 cups slicked fresh shiitake and crimini mushrooms
1 medium leek, thinly sliced
3 cloves garlic, finely minced
Juice of 1/2 lemon
3/4 cup low-sodium vegetable broth
1/4 cup organic heavy cream
2 Roma tomates, small dice
1 Tbsp fresh basil, chiffonade
Fresh Parmesan
Salt and Pepper

Bring a large pot of salted water to a rolling boil.  Boil the noodles until they are al dente.  Towards the final minutes of the noodle’s cooking process, add the 1-inch asparagus pieces.  Before draining, reserve 1/2 cup of the starchy cooking liquid.  Drain the noodles and asparagus and set aside.

Season both sides of the chicken breast with salt and pepper.  In a large sauté pan, sauté the chicken breasts over high heat in a small amount of olive oil.  Once the chicken is browned and cooked through, transfer to a cutting board and cut into 1-inch pieces.  Before adding the chicken back to the sauté pan, sauté the mushrooms and leeks over medium-high heat while scraping up the brown bits from the chicken.  Add the minced garlic and chicken pieces to the sauté pan.

Once all of the flavors have combined and the mushroom’s liquid has started to absorb, add the vegetable stock, lemon juice, and heavy cream.  Bring the mixture to an even simmer but do not boil.  Once the sauce has reduced by half, add the diced Roma tomatoes and basil.  Season the sauce with salt and pepper to taste and toss the cooked fettuccine and asparagus with the sauce in the sauté pan. If the sauce is too thick and not mixing well with the noodles, add some of the starchy cooking liquid.  This will loosen everything up and provide an extra creaminess from all of the starch. Top with fresh parmesan cheese and you are ready to eat! Bon Appetit.

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