Asparagus Dijon Chicken Fettuccine Recipes

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ASPARAGUS-DIJON CHICKEN FETTUCCINE



Asparagus-Dijon Chicken Fettuccine image

This rich main dish has just a hint of Dijon mustard and is easily prepared using Chicken Helper® fettuccine Alfredo mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 9

3 tablespoons butter or margarine
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 can (4 oz) mushroom pieces and stems, drained
1 box Chicken Helper™ fettuccine Alfredo
1/2 cup hot water
1 3/4 cups milk
2 tablespoons Dijon mustard
1 box (9 oz) frozen asparagus cuts, thawed, drained

Steps:

  • In 10-inch skillet, melt butter over high heat. Add chicken, onion and mushrooms; cook 3 to 5 minutes, stirring occasionally, until outside of chicken turns white.
  • Stir in contents of sauce mix pouch (from Chicken Helper box), hot water, milk and mustard. Heat to boiling, stirring occasionally. Stir in contents of uncooked pasta pouch (from Chicken Helper box); reduce heat. Cover; simmer about 10 minutes, stirring frequently, until pasta is tender.
  • Stir in asparagus. Cover; cook 2 minutes, stirring occasionally. Remove from heat. Uncover; let stand about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands). Stir before serving.

Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 80 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 8 g, TransFat 0 g

ASPARAGUS FETTUCCINE



Asparagus Fettuccine image

Asparagus is in season, so celebrate with this satisfying meatless dish from Genise Krause of Sturgeon Bay, Wisconsin. The tender spears pair beautifully with the creamy white sauce, which is tossed with fettuccine right in the skillet.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked fettuccine
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
2 ounces cream cheese, cubed
1/4 cup milk
1/4 cup shredded Parmesan cheese
1-1/2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender. , Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture.

Nutrition Facts : Calories 396 calories, Fat 17g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 388mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.

CHICKEN AND ASPARAGUS FETTUCCINE



Chicken and Asparagus Fettuccine image

This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal.

Provided by STEPHNDON

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 6

Number Of Ingredients 9

12 ounces dry fettuccini pasta
2 cups 1 inch pieces fresh asparagus
½ cup butter
2 cups half-and-half cream
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch cayenne pepper
¾ cup grated Parmesan cheese
½ pound cooked chicken breasts - cut into bite size pieces

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. 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 half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
  • Pour sauce over pasta and asparagus, and toss to coat.

Nutrition Facts : Calories 567.1 calories, Carbohydrate 46.6 g, Cholesterol 113.7 mg, Fat 30.9 g, Fiber 2.9 g, Protein 27.6 g, SaturatedFat 18.3 g, Sodium 365 mg, Sugar 3 g

CHICKEN AND FETTUCCINE



Chicken and Fettuccine image

Looking for a stress-free dinner? Then check out this delicious chicken and fettuccine topped with basil that's ready in just 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 6

8 ounces uncooked fettuccine
3 cups chopped cooked chicken
3 tablespoons olive or vegetable oil
1 teaspoon garlic salt
2 large tomatoes, chopped (2 cups)
Chopped fresh basil leaves, if desired

Steps:

  • Cook and drain pasta as directed on package.
  • Toss pasta and remaining ingredients except basil. Top with basil.

Nutrition Facts : Calories 315, Carbohydrate 27 g, Cholesterol 90 mg, Fiber 2 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 230 mg

DIJON ROASTED ASPARAGUS



Dijon Roasted Asparagus image

Asparagus is a natural side dish to serve at Easter. In this mouthwatering recipe, Dijon mustard, cayenne pepper and Asiago cheese provide big, bold flavor. -Jamie Brown-Miller, Napa, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup Dijon mustard
1/4 cup olive oil
4 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 slice Brioche bread (1/2 inch thick), toasted
1 pound fresh asparagus, trimmed
1/2 cup shredded Asiago cheese

Steps:

  • In a small bowl, combine the mustard, oil, garlic and cayenne. Place bread in a food processor; cover and process until fine crumbs form. In a small bowl, combine bread crumbs and 1 tablespoon mustard mixture., Place asparagus in an ungreased 13-in. x 9-in. baking dish; drizzle with remaining mustard mixture. Sprinkle with bread crumb mixture and cheese. Bake, uncovered, at 425° for 14-18 minutes or until golden brown.

Nutrition Facts : Calories 211 calories, Fat 17g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 419mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

ASPARAGUS STUFFED CHICKEN BREASTS



Asparagus Stuffed Chicken Breasts image

This is a nice "date night" main course. The recipe is from a local newspaper, with some adjustments.

Provided by D. Todd Miller

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
1 tablespoon Dijon mustard
1 green onion, finely chopped
10 asparagus spears, trimmed
fresh ground pepper, to taste
3 tablespoons butter flavored crackers, crushed (I use Keebler Club crackers)
1/4 cup butter, cubed
2 egg yolks
2 teaspoons lemon juice
1 teaspoon water
1/8 teaspoon salt
1/4 cup almonds, slivered and toasted

Steps:

  • Heat oven to 350 degrees F.
  • Flatten chicken to 1/4 inch thickness. Spread with mustard and sprinkle with onion.
  • Place asparagus spears down the center of the chicken. Fold chicken over and secure with toothpicks if necessary.
  • Place seam side down in an ungreased 8-in. square oven-safe dish. Pepper chicken to taste. Sprinkle with cracker crumbs.
  • Bake uncovered at 350 for 20-25 minutes, or until chicken juices run clear. Keep chicken warm.
  • For sauce, melt butter in a small saucepan. Gradually whisk in egg yolks, lemon juice, water, and salt.
  • Cook sauce uncovered until mixture is thickened, stirring to prevent sticking and scorching.
  • Remove toothpicks from chicken. Spoon sauce over chicken. Sprinkle with toasted almond slivers and serve.

Nutrition Facts : Calories 539.5, Fat 40.9, SaturatedFat 17.7, Cholesterol 302.5, Sodium 689.8, Carbohydrate 11.6, Fiber 3.9, Sugar 2.7, Protein 34

ASPARAGUS CHICKEN PASTA



Asparagus Chicken Pasta image

The asparagus is oven-baked - I served this to two people who do not normally care for asparagus and they loved it. Oven baking brings out a whole different level of flavor and texture. Thin, fresh asparagus works the best for this recipe! I always cut out any tough, white or red pieces on my chicken breasts. If breast tenders are cheaper, they will work perfectly instead of whole breasts. Beginner cooks - you can cook each thing separately ending with the chicken to relieve stress from multiple things at once

Provided by somethingtruelyme

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 lb asparagus
1 whole bulb of garlic
4 tablespoons olive oil
8 ounces chicken breasts
8 ounces penne pasta
4 ounces fresh mozzarella cheese
4 teaspoons of grated parmesan cheese
4 pinches sea salt
1/2 teaspoon of regular table salt
4 pinches black pepper
2 pinches red pepper flakes

Steps:

  • Turn oven to 375°F and start a pot of boiling water for pasta.
  • Cut chicken into bite size pieces, toss in a bowl with 1 pinch of kosher or sea salt, 1 pinch of black pepper and 1 pinch of red pepper flakes.
  • Cut the top 1/4th of the garlic bulb off to expose tops of cloves.
  • Brush garlic lightly with olive oil, place on oven-safe pan in the corner.
  • Rinse and dry asparagus - hold a stick of asparagus between your fingers towards the end of the stick and give it a light bend - snap the bottom of the asparagus stick off slightly before it starts getting hard - repeat with each stick (or for a time saver - just chop off the bottom 1 and 1/2 inches of each stick).
  • Place asparagus in the oven-safe pan with the garlic - lightly coat with olive oil - sprinkle 1 pinch of kosher or sea salt and one pinch of black pepper on asparagus and garlic.
  • Cook in oven for 25 minutes or until asparagus is crisp and garlic clove is browned (You may need to remove one before the other is done cooking depending on sizes).
  • Cook penne pasta according to instructions on packaging; add table salt to water after water starts to boil - drain when cooked slightly beyond al-dente and rinse quickly with cool tap water.
  • Cut mozzarella into pieces less than 1/2 inch by 1/2 inch and place off to the side.
  • In a frying pan, heat 3 tablespoons of olive oil and add chicken pieces - stir often to cook each piece and each side evenly until golden brown.
  • In a large bowl, empty chicken pieces and remaining olive oil, toss in pasta and mozzarella.
  • Cut asparagus into bite size pieces and add to pasta mixture.
  • Remove garlic cloves from husk and chop or mash with a knife or fork into small pieces and mix well into pasta mixture.
  • Add remaining seasonings and parmesan cheese and give it one last good mix then serve.

Nutrition Facts : Calories 1074.5, Fat 53.9, SaturatedFat 15.2, Cholesterol 120.3, Sodium 2244.7, Carbohydrate 101.7, Fiber 15.3, Sugar 2.3, Protein 49.8

CHICKEN ASPARAGUS FETTUCCINE ALFREDO RECIPE



Chicken Asparagus Fettuccine Alfredo Recipe image

This Chicken Asparagus Fettuccine Alfredo is so simple to throw together, and is sure to be a hit with the picky eaters. If you are a pasta lover, this recipe is sure to be a new favorite.

Provided by Contributor

Categories     Main Course

Time 30m

Number Of Ingredients 11

16 ounces fettuccine noodles
5 Tablespoons olive oil (divided)
2 boneless skinless chicken breasts (cut into cubes)
salt (to taste)
pepper (to taste)
garlic powder (to taste)
1 cup chicken broth
1 bunch asparagus
1 teaspoon garlic (minced)
½ cup parmesan cheese (shredded)
20 oz alfredo sauce

Steps:

  • Cook noodles according to directions on package for Al dente, then drain and set aside.
  • In a large skillet or saucepan, warm 3 Tablespoons olive oil over medium heat. Add chicken to pan and sprinkle with salt and pepper and garlic powder. Cook for 5 minutes or until chicken is cooked through. Remove chicken from pan and place on paper towels to absorb extra oil.
  • In the same pan, add chicken broth, asparagus and minced garlic. Cover and steam for 5 to 10 minutes until asparagus is soft.
  • Stir chicken and asparagus mixture into noodles. Drizzle on remaining 2 Tablespoons of olive oil.
  • Mix in Alfredo sauce and Parmesan cheese.

Nutrition Facts : Calories 657 kcal, Carbohydrate 61 g, Protein 27 g, Fat 34 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 155 mg, Sodium 973 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

CHICKEN ASPARAGUS PASTA



Chicken Asparagus Pasta image

We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2/3 cup cut fresh asparagus (1-inch pieces)
4 teaspoons canola oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon butter
2 tablespoons grated Parmesan cheese

Steps:

  • Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.

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