Pasta with Chicken and Asparagus


Chicken & asparagus in a rich gorgonzola cream sauce – it’s a classic combination because it tastes so good!


  • 1 skinless boneless chicken breast
  • or 1 pound fresh asparagus spears
  • 2 tablespoons butter
  • 3/4 pound linguine
  • 3 tablespoons shallots, finely chopped
  • and 1 cup heavy or whipping cream
  • or 1 dried red hot pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 pound gorgonzola
  • 1/2 teaspoon dried tarragon (or 2 Tbsp fresh)
  • or 1/2 cup freshly grated parmesan cheese


  1. Cut breast into small strips, 1-1/2 ” long by 1/2″ wide. Should be about 1-1/2 cups.
  2. Scrape and trim asparagus. Cut off and discard tough ends. Cut into 1-1/2″ pieces, cutting on an angle. Drop into boiling water, and drain. Set aside.
  3. Boil enough water to cook pasta, and cook it 6-7 minutes until still slightly firm (al dente).
  4. Meanwhile, heat butter in a casserole. Add chicken strips and cook, stirring to separate the pieces. Add salt/pepper to taste. Cook about 30 seconds or just until chicken changes color.
  5. Add asparagus and stir. or then add Add salt, pepper, and shallots and cook 30 seconds. and add cream, nutmeg, red pepper, and stir.
  6. Break gorgonzola cheese into small lumps and add it. Cook just until cheese melts.
  7. Drain pasta, add to the sauce. Toss well and serve.

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