INGREDIENTS
- 1 lb skinless, boneless chicken breasts, trimmed of excess fat and sinews, and cut into strips 1 1/2 inches by 1/2 inch
- 1 lb asparagus spears, tough ends cut off and discarded, spears cut on the diagonal in 1-inch to 1 1/2 inch pieces
- 2 tablespoon butter
- 3/4 lb pasta, such as fettuccine or linguini
- salt and freshly ground black pepper
- 3 tablespoon chopped shallots
- 1/2 cup dry sherry
- 3/4 cup to 1 cup of heavy cream
- 1/8 teaspoon nutmeg
- 1/4 pound goat cheese
- 1 tablespoon lemon juice
- 2 tablespoon chopped fresh tarragon
- 1 cup grated parmesan cheese
DIRECTION
- Blanch asparagus pieces in boiling water for about 2 minutes; remove with a slotted spoon to another bowl containing ice water.
- Drain well and put aside.
- Prepare pasta according to package instructions.
- Keep back half cup of the boiling water for adding back to the pasta.
- Heat butter in a large skillet on medium high heat.
- Add the chicken strips in the pan in a smooth layer.
- Add salt and pepper to taste.
- Do not mix, cook until light brown on one side.
- Add shallots and asparagus to it, cook for another minute.
- Add sherry and let it boil until it is half.
- Add cream, nutmeg, goat cheese, and most of the Parmesan cheese to it and mix well.
- Cook, stirring, until the cheese has fully melted and included in the cream.
- Add the lemon juice (more or less to taste) and tarragon to it.
- Sprinkle on extra black pepper to taste.
- Place pasta in a serving bowl.
- Stir in the chicken asparagus cream sauce.
- Add as much of the kept back pasta boiling water as needed for a creamy texture for the pasta.
- Serve with reserved grated Parmesan.
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