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Linguini Medley

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  Fresh asparagus 1 Pound
  Chicken breasts 1 Pound, skinned, boned and cut into cubes
  Butter 2 Tablespoon
  Finely chopped shallots 3 Tablespoon
  Red pepper 1 , cut into strips
  Heavy cream 1 Cup (16 tbs)
  Crushed red pepper 1⁄2 Teaspoon
  Blue cheese 1⁄4 Pound, crumbled
  Crushed dried tarragon 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Spinach linguini 1⁄4 Pound
  Tomato linguini 1⁄4 Pound
  Egg linguini 1⁄4 Pound
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)

Clean the asparagus well, break off the tough ends and cut the spears on the diagonal into 1 1/2" lengths. Drop the asparagus pieces into 1 quart of boiling water. Drain immediately and set aside.
Melt the butter in a large skillet. Add the chicken and cook quickly, just until the chicken turns white. Add the shallots and red pepper and saute, stirring for 1 minute.
Toss in the asparagus and stir until heated through. Stir in the cream and crushed red pepper. Add the blue cheese and tarragon and a generous grinding of fresh black pepper. Cook just until the cheese melts.
Cook the pasta, according to directions for "al dente." Drain well and toss with the cheese sauce in a large warm bowl.
Sprinkle with Parmesan or serve Parmesan on the side.

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Linguini Medley Recipe