Linguine with asparagus, chicken, mushrooms and blue cheese

Linguine with asparagus, chicken, mushrooms and blue cheese


1 person made this

About this recipe: 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 stock
  • 60ml single cream
  • 225g asparagus, cut into 2cm pieces
  • 60g blue cheese, crumbled
  • 100g linguine pasta
  • 30g grated Parmesan cheese (optional)
  • salt and black pepper to taste

Prep: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; 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 wine, scraping up the brown bits from the bottom of the pan. Stir in cream and asparagus; simmer until asparagus is bright green, about 1 minute. Stir in caramelised onion and blue cheese.
  3. Meanwhile, bring a large pan of salted water to the boil and cook linguine until tender with a bite at the centre, about 8 minutes; drain.
  4. Stir linguine into pan with chicken mixture; serve with grated Parmesan cheese, if liked. Season with salt and plenty of ground black pepper.

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