Servings: 4

BBQ/Grilled Chicken with Asparagus Sauce Recipe Ingredients: Cracked Black Pepper to Season 1 tbsp Butter 3 tbsp Olive Oil pure Rock Salt to Season 4 Boneless Chicken Breasts Skin On 250g Creme Fraiche 2 Sliced Carrots 400g Fettuccine 3 Spring Onions 2 x 240g Tins Asparagus Tips Corbans White Label Riesling

Directions:
Rub the chicken breasts with the olive oil and seasoning. BBQ or grill for 12-15 minutes, turning occasionally. Heat 1 tbsp olive oil in a saute pan, add the spring onions and asparagus tips and saute for 1 minute. Add the creme fraiche. Bring to the boil and simmer for 1 minute. Pour into a food blender or liquidiser until smooth and creamy.
Meanwhile steam the carrot batons and asparagus. Cook the fettuccine in a large pan of boiling salted water, drain and toss through the butter. Season to taste.

To Serve:
Pile the fettuccine onto warmed serving plates, spear the carrots and asparagus into the fettuccine. Place the chicken breasts onto the pasta and spoon over the asparagus sauce.