- Tender fettuccine, chicken, and asparagus - Flavorful basil pesto - Minutes to make and an easy spring dinner
- Olive oil - Chicken breasts - Asparagus - Shallot
- Garlic - Fettuccine pasta - Pesto - Parmesan cheese
Heat olive oil in a large skillet over medium-high heat. Add chicken and shallot and cook until chicken is no longer pink.
Remove chicken from pan and add additional olive oil. Add asparagus and cook until crisp-tender.
Cook pasta according to package instructions. Add to skillet with chicken and pesto.
Add a few splashes of pasta water to pasta as needed and season with salt and pepper to taste. Top with Parmesan and serve warm. Enjoy!