1 lb of grilled chicken breast (sliced bite size)
1 lb fresh asparagus cut in half inch pieces
8 oz pancetta (italian bacon) diced
1/2 pound of fresh mushrooms sliced
2 oz extra virgin olive oil
1/3 stick of butter
8 cloves of sliced garlic
salt and pepper to taste
1 lb fettuccine cooked al dente
freshly grated asiago cheese
Over medium heat lightly brown the pancetta in a saucepan with 1 tbsp of olive oil, drain half the rendered fat.
Add the remaining oil, asparaus and garlic and saute for 4 minutes until the garlic is lightly browned.
Add the mushroom to soften and add the salt and pepper. Add the butter and hot pasta and toss.
Top with plenty of asiago cheese and serve immediately!
When cooking pasta, do not rinse, try to cook it so it is ready when sauce is finished. if the dish needs more moisture, add a spoon or two of the pasta cooking water.