Linguine With Chicken And Asparagus

• 1 skinless, boneless chicken breast (about 1 lb.)
• 1 lb. fresh asparagus spears
• 3/4 lb. linguine or fettucine
• 2 Tbsp. butter
• salt and pepper
• 3 Tbsp. shallots, finely chopped
• 1 c. heavy cream
• 1 dried hot red pepper, crumbled
• 1/8 tsp. freshly grated nutmeg
• 1/4 lb. Gorgonzola cheese
• 2 Tbsp. fresh tarragon, chopped or 1/2 tsp. dried tarragon
• 1/2 c. freshly grated Parmesan cheese

1. Removetll
2. sinews
3. and
4. softtartilage
5. from chicken breast.
6. Cut
7. the
8. breast into small strips about 1 1/2 inches long and 1/2
9. inchtide.
10. There
11. should
12. be about 1 1/2 cups. Scrape andtrim the asparagus.
13. Cut off and discard any tough ends.
14. Cutthe
15. asparagustn
16. the
17. diagonal
18. into 1 1/2-inch lengths.
19. Drop
20. the
21. pieces into boiling, salted water; drain. Set aside.
22. Bring
23. enough
24. water
25. to a boil to cook the pasta; add pasta and cook to the desired degree of doneness.

skinless, fresh asparagus spears, linguine, butter, salt, shallots, heavy cream, hot red pepper, freshly grated nutmeg, gorgonzola cheese, fresh tarragon, freshly grated parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440537 (may not work)