Linguine Medley Recipe

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Linguine Medley

Lynette !


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

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15 Min


30 Min


Stove Top


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 medium
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

Directions Step-By-Step

Cook linguine, separately according to the package directions. Drain well and set aside.
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.
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.
Combine the chicken mixture and linguine; toss gently. Sprinkle with Parmesan cheese. Serve immediately.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American