Pasta with chicken, asparagus & gorgonzola
"Bold combination of flavors"
How to approach your asparagus: Trim it by gently bending each stalk near the base to break off the tough ends. peel 2 inches of the botton skin using a peeler to take off any thick or old stalks. You asparagus is now ready for cooking.
1/2 pound fresh asparagus
1/2 pound linguine
1 tablespoon butter
1 cup thin strips of chicken
1/2 cup heavy cream
red pepper flakes for taste
1 1/2 tablespoons finely chopped shallots
a dash of nutmeg (if you can find it in Kuwait)
2 ounces gorgonzola cheese, crumbled
1 tablespoon fresh tarragon
1/4 cup parmesan cheese
Cut the asparagus into 1 1/2 inch lengths. place in boiling water; set aside.
Cook the linguine until al dente. drain it and set it aside.
Melt the butter in a skillet, stir fry chicken until brown. whisk in the cream, red peppers, shallots, and nutmeg.
Add gorgonzola; stir until melted.
Add tarrgon, asparagus, and linguine. Toss well.
Serve with parmesan cheese.