linguine medley
An all-in-one dish! Serve a good bread or salad and you are set!!
No Image
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 4 ounces linguine, uncooked
- 4 ounces spinach linguine, uncooked
- 4 ounces tomato linguine, uncooked
- 1 pound fresh asparagus spears
- 1 pound chicken breast halves, skinned, boned, and cut into 1-inch pieces
- 2 tablespoons butter, melted
- 1 medium red bell pepper, cut into 1/4 inch strips
- 3 tablespoons shallots or onion, finely chopped
- 1 cup whipping cream
- 1/2 teaspoon crushed red pepper
- 4 ounces blue cheese, crumbled
- 1/2 teaspoon dried, whole tarragon, crushed
- - black pepper, freshly ground, to taste
- 1/2 cup parmesan cheese, freshly grated
How To Make linguine medley
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Step 1Cook linguine, separately according to the package directions. Drain well and set aside.
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Step 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.
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Step 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.
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Step 4Combine the chicken mixture and linguine; toss gently. Sprinkle with Parmesan cheese. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Keyword:
#asparagus
Keyword:
#one-dish meal
Keyword:
#Chicken breast
Ingredient:
Pasta
Culture:
American
Method:
Stove Top
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