2 6-ounce chicken breasts, boneless and skinless
2 tablespoons Italian dressing
8 jumbo asparagus spears, blanched
2 tablespoons olive oil
1 tablespoons fresh garlic, crushed
1 teaspoon fresh rosemary
1 teaspoon lemon, lime, and orange zest
juice of one-half of each- lemon, lime, orange
1/3 cup chicken stock
2 tablespoon butter
1 pound cooked fettuccine
2 tablespoons Parmesan cheese
1 tablespoon fresh parsley, chopped
Marinate the chicken breasts in the Italian dressing for 2 hours in the refrigerator, and
then cook the chicken on the barbecue for 2-3 minutes on each side. Grill the
asparagus until hot.
Place the oil and garlic in a sauté pan over medium heat and cook for 30 seconds. Add
the rosemary and the zest and juice from the citrus fruits and cook for 60 seconds.
Add the chicken stock and continue cooking until the liquid is reduced by one-half.
Add the butter, remove from heat, and set aside.
Slice the chicken breasts and the asparagus and toss with the hot fettuccine and citrus
butter. Add the Parmesan cheese and toss gently. Sprinkle with parsley and serve.