Ingredients
2/3 cup cut fresh asparagus (1-inch pieces)4 teaspoons canola oil, divided1/2 teaspoon salt1/4 teaspoon pepper4 ounces uncooked fettuccine1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes1 garlic clove, minced2 tablespoons lemon juice1 tablespoon grated lemon zest1 tablespoon butter2 tablespoons grated Parmesan cheese
Preparation
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.
