Name: Chicken and Asparagus Pasta
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 2 cloves garlic cloves, chopped; 1 handful spring onions chopped; 250 g button mushrooms sliced; 500 g chicken breast fillets strips; 1 handful mixed herbs origanum and thyme and marjoram, chopped; 1 bunches asparagus; 250 g pasta fettuccine; 50-100 ml cream fresh; 50 g parmesan cheese; 1 pinch salt; 1 pinch freshly ground black pepper; 2 sprig fresh parsley finely chopped

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Ingredients (12)

2 cloves	garlic — cloves, chopped
1 handful	spring onions — chopped
250 g	button mushrooms — sliced
500 g	chicken breast fillets — strips
1 handful	mixed herbs — origanum and thyme and marjoram, chopped
1 bunches	asparagus
250 g	pasta — fettuccine
50-100 ml	cream — fresh
50 g	parmesan cheese
1 pinch	salt
1 pinch	freshly ground black pepper
2 sprig	fresh parsley — finely chopped

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Method:

1. In a heated pan,Fry the garlic and sprng onion in olive oil until soft.

2. Add the chicken and brown until tender and cooked through. Set aside.

3. Melt a teaspoon of butter in the pan and add the asparagus and mushrooms on very high heat, along with the chopped herbs. Stir continuously removing from heat once the asparagus is cooked, but still crunchy.

4.Boil the pasta as directed and drizzle with olive oil.

5.Combine the chicken and asparagus/mushrooms in a large pot and heat through, adding the parmesan cheese, cream and seasoning with black pepper and salt as required.

6. Add the pasta into the heated sauce and stir through.

7. serve and garnish with freshly chopped parsley and additional parmesan cheese to taste.