• 1 lb boneless skinless chicken breasts
• 1 lb asparagus, cut into 2" pieces
• 12 oz fettucini
• 4 tbsp pesto
• 4 tbsp oil
• 2 cups heavy whipping cream
• salt
• black pepper

1. cook pasta
2. butterfly chicken breasts and season with salt and pepper
3. heat a skillet over medium heat with 2 tbsp oil. when oil is hot, add chicken and sauté about 3 minutes on each side or until cooked
4. remove chicken from pan and then slice into bite-sized strips
5. add 2 tbsp oil to the same pan with asparagus. sauté until "crisp tender".
6. add cream, bring to a simmer and cook 3 minutes, stirring occasionally. stir in 4 tbsp pesto then add chicken and cook 2 minutes. season with salt