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.
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
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Method Prep: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; 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.
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.
Stir linguine into pan with chicken mixture; serve with grated Parmesan cheese, if liked. Season with salt and plenty of ground black pepper.