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  • Servings
    8

Chicken Alfredo With Pasta & Asparagus

Made With

Ingredients

  • 1 pound boneless, skinless chicken breasts, grilled 
  • 2 tablespoons olive oil 
  • 3 cloves garlic, minced 
  • 1 1/2 cups asparagus, cut into 1-inch pieces
  • 16 ounces Frigo® Ricotta Cheese
  • 1 cup Frigo® Fresh Grated Parmesan Cheese 
  • 3/4 cup heavy cream 
  • Salt, to taste
  • Pepper, to taste
  • 16 ounces shaped pasta (cavatappi, orriechette, shells), cooked and drained

Directions

Slice the grilled chicken breasts and set them aside, keeping them warm.

Over medium-high heat, in a medium skillet, heat the olive oil. Then, add the garlic and asparagus and sauté until the asparagus is crisp tender.

Stir in the Frigo® Ricotta Cheese and Frigo® Shredded Parmesan Cheese, slowly adding the cream while stirring. Then, season with salt and pepper.

Toss the mixture with the warm, cooked pasta, divide amongst plates and top each with the chicken.

Serve immediately.

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