Fettuccine Alfredo with Asparagus

Ingredients

1 pound asparagus
3/4 pound fettuccine
4 tablespoons butter, cut into pieces
1 cup heavy cream Pinch grated nutmeg
3/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan cheese, plus more for serving

Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
Step 2

Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.

Источник: https://www.foodandwine.com/recipes/fettuccine-alfredo-with-asparagus#spotim-comments

One-Pot Creamy Mushroom Chicken Pasta

Очень вкусно!

4 chicken thigh fillets, boneless skinless
1 teaspoon dried basil
Salt and pepper to season
1 tablespoon olive oil, divided
1 medium yellow onion, chopped
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1/3 cup dry white wine
8 ounces (250 g) brown or Cremini mushrooms, sliced
1 quart (1 litre) chicken broth (or stock)(вместо бульона, evaporated milk и молока просто использовала сливки)
12 ounce (375 ml) can evaporated milk*
1/3 cup milk (I use 2%)
Extra salt and pepper, to taste
10 ounces (300 g) uncooked penne pasta (just over 4 cups)
1 cup fresh grated parmesan cheese

A handful of fresh parsley, chopped

Instructions

Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside.
Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the broth, milks (or cream if using), salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
Garnish with fresh parsley and extra parmesan, if desired

Источник: https://cafedelites.com/one-pot-creamy-mushroom-chicken-pasta/