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linguine medley

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

An all-in-one dish! Serve a good bread or salad and you are set!!

►
yield 6 -8
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For linguine medley

  • 4 oz
    linguine, uncooked
  • 4 oz
    spinach linguine, uncooked
  • 4 oz
    tomato linguine, uncooked
  • 1 lb
    fresh asparagus spears
  • 1 lb
    chicken breast halves, skinned, boned, and cut into 1-inch pieces
  • 2 Tbsp
    butter, melted
  • 1 md
    red bell pepper, cut into 1/4 inch strips
  • 3 Tbsp
    shallots or onion, finely chopped
  • 1 c
    whipping cream
  • 1/2 tsp
    crushed red pepper
  • 4 oz
    blue cheese, crumbled
  • 1/2 tsp
    dried, whole tarragon, crushed
  • black pepper, freshly ground, to taste
  • 1/2 c
    parmesan cheese, freshly grated

How To Make linguine medley

  • 1
    Cook linguine, separately according to the package directions. Drain well and set aside.
  • 2
    Snap off the tough ends of the asparagus. Remove scales from the stalks with a knife or vegetable peeler, if desired. Cut spears into 1 1/2 inch pieces. Cook the asparagus, covered, in a small amount of boiling water for 6 to 8 minutes or until crisp-tender. Drain.
  • 3
    Saute the chicken in butter in a large skillet until lightly browned. Add the red pepper strips and shallots, and saute for 1 minute. Add the asparagus, and cook until thoroughly heated. Stir in the cream and the crushed red pepper. Add the blue cheese, tarragon, and black pepper; cook until cheese melts, stirring frequently.
  • 4
    Combine the chicken mixture and linguine; toss gently. Sprinkle with Parmesan cheese. Serve immediately.
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