Chicken Asparagus Fettuccine Alfredo

Source:  sixsisterstuff.com

1 (16 ounce) package fettuccini noodles

5 Tablespoons olive oil (divided)

2 boneless skinless chicken breasts (cut into cubes)

Salt and pepper, to taste

Garlic powder, to taste

1 cup chicken broth

1 bunch asparagus (cut into pieces)

1 teaspoon minced garlic

1/2 cup shredded Parmesan cheese

1 (20 ounce) jar Alfredo sauce

Cook noodles according to directions on package for Al dente, then drain and set aside. 

In a large skillet or sauce pan, warm 3 Tablespoons olive oil over medium heat. Add chicken to pan and sprinkle with salt and pepper and garlic powder. Cook for 5 minutes or until chicken is cooked through. Remove chicken from pan and place on paper towels to absorb extra oil. 

In the same pan, add chicken broth, asparagus and minced garlic. Cover and steam for 5 to 10 minutes until asparagus is soft. 

Stir chicken and asparagus mixture into noodles. Drizzle on remaining 2 Tablespoons of olive oil. 

Mix in Alfredo sauce and Parmesan cheese.