1 pound dry fettuccine  pasta

5 oz butter

3/4 pint heavy cream

salt and pepper to taste

2 cloves of garlic, pressed

1 1/4 cup grated Romano cheese

1 cup grated Parmesan cheese

2 ½ cups of al dente cooked asparagus, cut into ¾ inch pieces

4 cups of smoked cooked chicken pieces

 

 

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan, melt butter and add the garlic. Cook over medium-low heat for 1 minute. Add the cream and heat until you just start seeing small bubbles on the rim of the pan. Stir in the grated cheese and cook over medium low heat until melted. 

 

 

Pour warm sauce over pasta and stir until everything is thoroughly coated. Serve immediately.