2 Tbsp white balsamic vinegar or white wine
vinegar
1-2 Tbsp each of fresh thyme and rosemary
1/2 c. parmesan cheese
Salt & pepper
Directions
In a large frying pan, over medium heat, add some oil and the chicken. Season with salt & pepper and fry until browned and mostly cooked through. Remove from heat temporarily.
Bring a pot of salted water to a boil and cook the fettuccine noodles to el dente. Add a bit more oil to the fry pan with the bell pepper & onion. Fry them until they start to soften. Then, add the asparagus and fry until starting to soften as well.
Add the garlic, chopped spinach, chicken broth, cream, herbs, a bit of the vinegar and the chicken. Bring to a light simmer for a few minutes.
Add the el dente linguine noodles and stir to combine.
Fold in the parmesan cheese, and add salt & pepper to taste. Enjoy!
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