Linguine Medley

Linguine Medley Recipe

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Lynette !


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


☆☆☆☆☆ 0 votes

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

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.

Printable Recipe Card

About Linguine Medley

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

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