Linguini Medley Recipe
Ingredients
| Asparagus | 1 pound | |
| 1 pound chicken breasts, skinned, boned, and cut into cubes | ||
| Butter | 2 Tablespoon | |
| Shallots | 3 Tablespoon, finely chopped | |
| Pepper red | 1 To taste, cut into strips | |
| Heavy cream | 1 Cup (16 tbs) | |
| Red pepper | 1/2 Teaspoon, crushed | |
| Blue cheese | 1/4 pound, crumbled | |
| Dried tarragon | 1/2 Teaspoon, crushed | |
| black pepper | 1 | |
| 1/4 pound spinach linguini | ||
| 1/4 pound tomato linguini | ||
| 1/4 pound egg linguini | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
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.
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.
Chef
