Linguine with Asparagus, Chicken, Mushrooms and Blue Cheese

Linguine with Asparagus, Chicken, Mushrooms and Blue Cheese

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I make this every spring when the asparagus is new. Over the years I have added mushrooms and caramelised onion, but if you prefer to omit them, the pasta, chicken, asparagus and blue cheese are a lovely combination alone.


Serves: 2 

  • 2 dessertspoons olive oil
  • 1 onion, thinly sliced
  • 30g butter
  • 150g skinless, boneless chicken thigh or breast meat
  • 60g mushrooms, sliced
  • 60ml white wine or chicken broth
  • 60ml cream
  • 225g asparagus, cut into 2cm pieces
  • 100g linguine
  • 60g blue cheese, crumbled
  • 30g grated Parmesan cheese, optional
  • salt and ground black pepper, to taste

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat olive oil in a large frying pan over medium heat and cook onion, stirring often, until very soft and golden brown, about 15 minutes; remove onion from pan and keep warm.
  2. Melt butter in same frying pan then cook and stir chicken and mushrooms until mushrooms are golden brown and chicken is no longer pink at the centre, about 6 minutes.
  3. Stir in the wine scraping up the brown bits from the bottom of the pan. Stir in cream and asparagus then simmer until asparagus is bright green, about 1 minute. Stir in caramelised onion.
  4. Meanwhile, bring a large pot of salted water to a boil and cook linguine until tender with a bite at the centre, about 8 minutes; drain.
  5. Stir linguine into the frying pan with the chicken mixture and serve with grated Parmesan cheese. Season with salt and plenty of ground black pepper.

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