Pesto Fettucine with Asparagus and Chicken

2 cups basil 2 garlic cloves 1/2 cup parmesan cheese 1 1/2 cup olive oil black pepper Fettucine cooked al dente Boneless chicken breasts cut in strips butter 1/4 cup of the water used to cook the pasta parmesan cheese black pepper 4 blanched asparragus
Celebrating spring and the soon arrival of summer with basil and asparragus. In a processor, add the basil leaves, garlic and procees together. Add slowly the oil until well mixed. Add cheese , pepper and mix well. In a sautepan heat oil over medium heat, add the chicken and cook lightly. Add the pesto and mix the chiken with the sauce, add the cooking water and simmer, until slightly thick, finish with the butter, season and addd cheese. Serve hot.