Prepare fettuccine according to package directions. During last 2 minutes of cooking pasta, add asparagus to blanch.

In a medium saute pan, heat 1/2 Tbsp olive oil over medium heat. Brown chicken cubes thoroughly.

In a large saute pan, heat olive oil over medium heat. Saute garlic and mushrooms for 5 minutes. Reduce heat and add chicken cubes.

In a medium bowl, mix together egg whites, ricotta cheese, yogurt, Parmesan cheese and salt and pepper. Mix until well blended. Slowly add to the chicken and mushroom mixture and blend in. Increase heat to medium high and cook for 5 minutes.

Drain pasta thoroughly. Add to alfredo mixture and toss gently until well combined.

Recipe Courtesy of Dakota Growers Pasta.