- 1 lb fettuccine pasta
- 2-3 T. olive oil
- 1/2 lb asparagus spears, blanched
- 1-15 ounce can chicken stock
- 3 large cloves garlic, minced
- 1/2 lb cooked ham, cubed (prosciutto for original)
In a large skillet, add olive oil and bring up to heat. Add minced garlic, asparagus and cubed ham to hot oil and heat until garlic is translucent.Remove from heat.
Cook pasta as directed, then add to skillet. Pour chicken stock over all and bring to boil. Add a couple pats of butter and let melt into the mix. Remove from heat and serve immediately.
This is great the second day, as the pasta will absorb all the flavors.