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Ingredients
- 1 skinless, boneless chicken breast, about 1 pound
- 1 pound fresh asparagus spears
- 2 tbsp. butter
- 3/4 pound linguine or possibly fettuccine
- Salt & freshly grnd pepper
- 3 tbsp. finely minced shallots
- 1 c. heavy cream
- 1 dry warm red pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/4 pound Gorgonzola cheese
- 2 tbsp. minced fresh tarragon or possibly 1/2 teaspoon dry
- 1/2 c. freshly grated Parmesan cheese
Directions
- Remove all sinews and soft cartilage from the chicken breast. Cut the breast into small strips about 1 1/2 inches long and 1/2 inch wide. There should be about 1 1/2 c..
- Scrape and trim the asparagus. Cut off and throw away any tough ends. Cut the asparagus on the bias into 1 1/2 inch lengths. Drop the pcs into boiling water and drain. Set aside.
- Bring sufficient water to a boil to cook the pasta when added. Add in the pasta and cook to the desired degree of doneness.
- Meanwhile, heat the butter in a large saucepan. Add in the chicken strips and cook, stirring to separate the pcs. Cook quickly. Add in salt and pepper to taste. Cook about 30 seconds or possibly just till the chicken changes color.
- Add in the asparagus and stir. Add in salt and pepper to taste and the shallots and cook briefly about 30 seconds. Add in the cream, red warm pepper and nutmeg and stir.
- Break the cheese into small pcs and add in it. Cook just till the cheese melts. Add in a generous grinding of black pepper and the tarragon. Stir. Drain the pasta and add in to the sauce. Toss well. Serve with grated cheese on the side. Yield: 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 8 servings | |
| Calories 332 | |
| Calories from Fat 133 | 40% |
| Total Fat 15.18g | 19% |
| Saturated Fat 9.23g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 328mg | 14% |
| Potassium 277mg | 8% |
| Total Carbs 35.44g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.36g | 2% |
| Protein 13.62g | 22% |
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