Chicken Alfredo w/Braised Fennel, Asparagus, & Prosciutto

Happy Friday readers!

Today I am so excited to share the recipe for our Valentine's Day meal with you! I shared in this post last week that my alfredo was pretty much a non-negotiable for Bryce and that I also was hoping to somehow incorporate fennel and prosciutto into the meal. I put my thinking cap on and came up with a meal that met both of our needs: Chicken Alfredo w/Braised Fennel, Asparagus, & Prosciutto.

For the alfredo (adapted from this recipe):
4 servings of angel hair pasta (this is our favorite and I love this tool to cook it)
1 and a half cups of heavy cream
2 cloves minced garlic
5 tbs unsalted butter
1 and a half cups grated parmesan
salt and pepper
4 tbs chopped, fresh parsley
For the braised fennel: 
2 large fennel bulbs
3 tbs salted butter
3 tbs olive oil
6 oz white wine (we used a mini bottle of dry Chardonnay)
For the other additions:
2 chicken breasts or 3 chicken thighs (your preference)
1/4 pound of prosciutto, sliced medium
1 bunch of asparagus tips (~50 tips)
olive oil
minced garlic
salt and pepper

For the alfredo:
-Warm cream and garlic in a large saucepan over medium-low heat, until steaming.
-Chop butter into 5 tablespoon-sized slices and whisk into cream sauce until melted.
-Add in parmesan, salt, pepper, and parsley.
-Increase heat to medium and simmer approximately 10 minutes, until reduced to 1 cup.
-In the meantime, cook pasta to your liking (I am personally not a fan of al dente, so I cook a little bit past that. If you opt for the angel hair we use, it cooks very fast! Usually only takes about 5 min!)
-Combine angel hair and sauce
For the braised fennel:
-Cut green stalks off of the fennel bulbs and slice them, leaving the tough core. Chop to desired size.
-Melt butter in pan and immediately add chopped fennel.
-Drizzle with olive oil and stir.
-Braise on medium heat for about 5 min, until fennel develops a caramelized appearance and becomes slightly translucent.
-Stir often to avoid burning. If fennel starts getting brown or black on the edges, reduce heat.
-Add wine and cover (Bryce cracked the lid) and cook on low-medium heat for about 5 minutes.
-Uncover and cook for about 5 more minutes to reduce wine. (It will thicken a bit and make a tasty sauce to dip bread in).
-Optional: add a hard cheese like grated parmesan right at end. This can be served on its own as a side or appetizer, however, we did not do this, because it was going into the alfredo).
For the additions:
-Marinade chicken with olive oil, minced garlic, salt and pepper
-Grill chicken and chop into slices
-Cover with foil and set aside
-Marinade asparagus with olive oil, minced garlic, salt and pepper
-Sautee in pan, until slightly browned and crunchy, approximately 10 minutes (I love this skinny grill for sauteing)
-Slice prosciutto into small pieces
Add chicken, asparagus, fennel and prosciutto to angel hair alfredo and stir.

Have you ever cooked with fennel?

What are your favorite romantic recipes?

Have a great day!