Linguine with Asparagus, Chicken, Mushrooms and Blue Cheese
40 minutes
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.
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Ingredients
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
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- 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.
- 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.
- 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.
- 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.
- 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.
