Gracie’s Chicjen & Asparagus Fettucine Alfredo

 Loosely based on this, but with modifications/improvements: https://www.foodandwine.com/recipes/fettuccine-alfredo-asparagus

For Chicken:

3 boneless skinless chicken breasts

3 Tbs olive oil

3 Tbs balsamic vinegar

2 cloves garlic, minced

1 tsp dried Italian seasoning (or herbs of choice)

For Asparagus: 

1 bunch of asparagus, woody ends removed & chopped into bite sized pieces

1 Tbs olive oil

Salt & pepper to taste 

For Pasta: 

• 3/4 pound fettuccine

• 4 tablespoons butter, cut into pieces

  1 clove garlic, minced

  1 Tbs flour

• 1 cup heavy cream

• Salt & pepper to taste 

• 1/2 cup grated Parmesan cheese, plus more for serving

  Directions

  In a large ziplock bag, combine chicken & marinade ingredients. Marinate for at least one hour or up to 24 hours 

  Heat oven to 425 degrees.  Place marinated chicken breast on a large rimmed baking pan & bake for 25 minutes. 

  Meanwhile, toss asparagus w oil & seasonings. After 25 of chicken baking, add asparagus to roasting sheet & bake for another 10 minutes (or until asparagus roasted to preference & chicken cooked through. Remove pan from oven, allow chicken to rest x 5 min, then chop chicken into bite sized pieces

  While chicken is baking:

  In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Drain

  In same pot, melt butter then add garlic & flour & sauté over medium heat about 2 minutes, stirring frequently. Slowly pour in cream & whisk to smooth consistently. Continue to whisk while cream heats & thickens a bit (about 5 min)
  Remove from heat & stir in Parmesan cheese, salt & pepper. Add noodles & asparagus to pot & stir well
  Serve with chopped chicken and extra Parmesan cheese & black pepper.