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!!

☆☆☆☆☆ 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


1Cook linguine, separately according to the package directions. Drain well and set aside.
2Snap 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.
3Saute 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.
4Combine 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