Grate tasty cheese for 4 seconds on speed 8. Set aside.
2. Cook fettuccine according to instructions in EDC p. 16, rinse using Varoma then set aside to drain while you start making remainder of casserole.
3. Place onion and garlic in TM bowl then chop for 3 seconds on speed 7. Add oil then sauté for 3 minutes at 100o on reverse speed soft.
4. Add celery, capsicum, chicken, asparagus juice/water and stock and cook for 5 minutes at 100o on reverse speed soft. Add asparagus spears, oregano, sour cream and cook for further 7 minutes at 100o on reverse speed soft.
5. Spoon half the chicken mixture over the base of a greased casserole dish, top with pasta then remaining chicken mixture. Sprinkle with cheese then bake in a moderate oven for about 45 minutes at 180o or until cheese is lightly browned.