Pasta With Chicken and Asparagus

Recipe by Chef Kate
READY IN: 25mins




  • Remove all sinew and cartilege from the chicken breast and cut into strips about 1 and 1/2 inches long and a half inch wide.
  • Scrape and trim the asparagus, discarding any tough ends, and cut on the diagonal into one and half lengths.
  • Drop the asparagus into rapidly boiling water and cook for just a few moments--they should still be crisp--and drain and reserve, keeping warm.
  • Cook the pasta in rapidly boiling salted water until al dente and drain and reserve, keeping warm.
  • Heat the butter in a casserole and add the chicken strips, stirring and seasoning with coarse salt and freshly ground pepper, cooking less than a minute, until the chicken just begins to change color.
  • Add the asparagus and stir.
  • Add the shallots and cook briefly, about 30 seconds.
  • Add the cream, hot red pepper (or pepper flakes) and the tarragon and stir.
  • Break the gorgonzola cheese into small lumps and add it, cooking just until the cheese melts.
  • Add a generous grinding of black pepper and the tarragon and stir.
  • Add the drained pasta and toss well.
  • Serve with grated parmesan on the side.