Ingredients
-
1
-
1
-
2
-
3/4
-
-
-
3
-
1
-
1
-
1/8
-
1/4
-
2
-
1/2
-
-
Directions
Pasta With Chicken and Asparagus, A delightful pasta which I clipped out of the Times about 25 years ago and it is still a great meal–just add salad, wine and dessert Broccoli can be substituted for the asparagus; other blue veined cheeses for the gorgonzola–though the gorgonzola does melt so beautifully into the sauce , What a great recipe this was! I didn’t have the chili pepper, so I added some of Emerald’s Essence as well a bit more Gorgonzola My husband asked to preserve this recipe Thank you for posing Rita
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Steps
|
1
Done
|
Remove All Sinew and Cartilege from the Chicken Breast and Cut Into Strips About 1 and 1/2 Inches Long and a Half Inch Wide. |
|
2
Done
|
Scrape and Trim the Asparagus, Discarding Any Tough Ends, and Cut on the Diagonal Into One and Half Lengths. |
|
3
Done
|
Drop the Asparagus Into Rapidly Boiling Water and Cook For Just a Few Moments--They Should Still Be Crisp--and Drain and Reserve, Keeping Warm. |
|
4
Done
|
Cook the Pasta in Rapidly Boiling Salted Water Until Al Dente and Drain and Reserve, Keeping Warm. |
|
5
Done
|
Heat the Butter in a Casserole and Add the Chicken Strips, Stirring and Seasoning With Coarse Salt and Freshly Ground Pepper, Cooking Less Than a Minute, Until the Chicken Just Begins to Change Color. |
|
6
Done
|
Add the Asparagus and Stir. |
|
7
Done
|
Add the Shallots and Cook Briefly, About 30 Seconds. |
|
8
Done
|
Add the Cream, Hot Red Pepper (or Pepper Flakes) and the Tarragon and Stir. |
|
9
Done
|
Break the Gorgonzola Cheese Into Small Lumps and Add It, Cooking Just Until the Cheese Melts. |
|
10
Done
|
Add a Generous Grinding of Black Pepper and the Tarragon and Stir. |
|
11
Done
|
Add the Drained Pasta and Toss Well. |
|
12
Done
|
Serve With Grated Parmesan on the Side. |
