Linguine with Chicken, Goat Cheese, and Asparagus
Pasta and Pizza • European
Description
Linguine with Chicken, Goat Cheese, and Asparagus
Ingredients
- Chicken fillet 20 oz
- Asparagus 20 oz
- Butter 2 tablespoons
- Salt to taste
- Green Tagliatelle Pasta 10 oz
- Ground Black Pepper to taste
- Shallot 1 head
- Cream (40%) 10 fl oz
- Medium-dry sherry 5 fl oz
- Ground Nutmeg 0.1 teaspoons
- Goat cheese 5 oz
- Meyer Lemon Juice 1 tablespoon
- Chopped Sage Leaves 2 tablespoons
- Grated Pecorino Pepato Cheese 5 oz
Step-by-Step Guide
Step 1
Cut the asparagus into small pieces and boil in salted water until tender, without losing color, about 2 minutes. Quickly rinse under cold water.
Step 2
In a skillet, melt the butter, add the sliced chicken, and sauté without stirring until golden brown, seasoning with salt and pepper. Then add the shallot and asparagus, stir, and cook for another minute. Pour in the sherry, stir, and let it reduce by half.
Step 3
While the chicken is cooking, boil the pasta in salted water until al dente.
Step 4
Add the cream, nutmeg, goat cheese, and most of the Parmesan to the skillet, reserving some for garnish. Cook, stirring, until the mixture becomes creamy. Add the lemon juice and tarragon, and season with salt and pepper.
Step 5
Drain the pasta and transfer it to a bowl. Add the sauce and mix, adding a little pasta water if necessary. Serve, garnished with Parmesan.
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