Fettuccine with Chicken and Asparagus, May 6, 2015

We love asparagus around here and I will only make it in season. Poor Jeannene implores me to bend a bit on this, but to no avail. I will consent to eat it, if she makes it out of season, of course. This dish I made last night, with a green salad and some roasted garlic bread Jeannene picked up on her way home from work, is a great way to throw together a delicious and spring-y dinner with very little effort.

Fettuccine with Chicken and Asparagus

1/2 lb. fettuccine, cooked al dente

1 lb. asparagus, trimmed and broken into bite-size pieces

1-2 tbsp. olive oil

3 cloves garlic, minced

1 bunch scallions, sliced (white and light green parts only)

15 oz. can diced tomatoes with garlic & onion (plain is fine, too)

1 tbsp. Italian seasoning

Salt & pepper

Cooked chicken, cut into bite-sized pieces (optional; you could also use any other meat you like)

Parmesan cheese for serving (optional)

Heat olive oil in large skillet. Add asparagus and sauté until crisp-tender. Add garlic, scallions, tomatoes, and seasonings, mixing well. Add pasta and chicken, if using, and cook until heated through. Serve with parmesan. Without the meat and parmesan, this is a great vegan dinner, provided you make sure your pasta is vegan. Serves 4.