You may also like
Categories:
fresh asparagus spear fettuccine onion garlic butter mushrooms carrot cream chicken broth basil green pepper red pepper Parmesan cheese salt Parmesan cheese
Viewed: 41 - Published at: 6 years agoIngredients
- 1 lb fresh asparagus spear
- 1 (12 ounce) package fettuccine
- 1 medium onion, minced
- 3 garlic cloves, minced
- 12 cup butter, melted
- 12 lb fresh mushrooms, sliced
- 1 medium carrot, scraped and sliced
- 1 cup half and half cream (I use fat free half and half to reduce calories)
- 12 cup chicken broth
- 2 teaspoons dried basil (if using fresh, increase by half)
- 12 cup green pepper, chopped
- 12 cup red pepper, chopped
- 1 cup parmesan cheese, freshly grated (not the kind in a shake on can!)
- salt and freshly ground pepper
- additional parmesan cheese, freshly grated
Method
- Snap off the tough ends of the asparagus.
- Cut asparagus diagonally into 1 inch pieces; set aside.
- Cook fettucine according to package directions.
- Drain well, and set aside.
- Saute onion and garlic in melted butter in a large skillet over medium heat for 3 minutes.
- Add the asparagus, mushrooms, and carrot.
- Saute 7 minutes.
- Add half and half, chicken broth, and basil; cook over high heat 5 minutes or until the liquid is reduced by about 1/3.
- Stir in green and red pepper; cook 3 minutes.
- Add reserved fettucine, 1 cup Parmesan cheese, and salt and pepper to taste.
- Cook over low heat, stirring constantly, until the mixture is thoroughly heated.
- Sprinkle with additional Parmesan cheese if desired.
- Serve immediately.
