2 boneless, skinless chicken breasts
1 Tbsp olive oil
Freshly ground black pepper
2 Tbsp Butter
4 cloves, garlic
2 Cups Sodium reduced chicken broth
2 Cups Milk
300 g uncooked Fettuccine (or pasta of your choice)
1 lb Asparagus, trimmed and cut into 1 inch pieces
1/2 Cup Shredded Parmesan cheese
Juice and zest of 1 lemon
Heat olive oil over medium-high heat in a large saute pan.
Add chicken, season with salt and pepper, and let cook for about 5-6 minutes per side, allowing the chicken to cook through and turn golden brown.
Transfer chicken to a plate and tent with foil, allowing to rest for 10 minutes for slicing.
Melt butter in the same saute pan and saute garlic until fragrant then add broth, milk and salt to taste.
Stir to scrape up browned pieces on bottom of pan.
Bring to a boil then add pasta, cover and simmer for length of time indicated on pasta packaging. (8-11 minutes depending on variety of pasta)
Place asparagus on top of pasta and allow to cook for 3-4 minutes until slightly tender.
Stir in parmesan cheese, lemon juice, lemon zest and stir in well.
Mix chicken into the pasta and sauce. Allow to simmer if desired to allow sauce to thicken further.