“Need A Hand” recipes are for folks who need a bit of help in the kitchen.
Gorgonzola Asparagus Chicken Pasta
Need A Hand
- 1 pound fresh asparagus (slender, thin pieces work best for this recipe)
- 1 pound cavatappi pasta (can substitute linguine or bowtie pasta instead)
- 2 TBSP butter
- 1 medium sized shallot
- 1 pound of boneless skinless chicken breast
- 1 5 ounce container of Gorgonzola cheese crumbles
- 1 Cup heavy cream
- 1 tsp dried tarragon or 2 TBSP fresh chopped tarragon
- ½ Cup freshly shredded parmesan cheese
- ⅛ tsp red pepper flakes (more or less to taste)
- 2 dashes of nutmeg
- ½ tsp kosher salt
- ⅛ tsp fresh ground pepper
- Rinse asparagus well under running water.
- Slice asparagus into 1-inch-long pieces and set aside.
- Dice the boneless skinless chicken breast into 1-inch cubes.
- Prepare the pasta according to the package directions, to al dente doneness.
- While the pasta is cooking, place the asparagus into the colander you will drain the pasta in.
- Once the pasta is done, pour the hot water and pasta into the colander.
- This will cook the asparagus as well as drain the pasta.
- Return the pasta and asparagus to the pan.
While the pasta is cooking:
- Sprinkle salt and pepper over the raw chicken breast, toss to coat.
- Over medium heat in a large sauté pan, melt the butter.
- Add the shallots and cook until tender, about 4 minutes.
- Add the chicken and allow to brown then turn allowing the other side to brown.
- Mix in the gorgonzola cheese, heavy cream, tarragon, and ¼ Cup of the parmesan cheese.
- Sprinkle in the nutmeg and crushed red pepper flakes.
- Remember these are spicy so don’t overdo them if you don’t enjoy the spicy heat.
- If you enjoy the heat, throw in a little extra.
- Combine the pasta/asparagus mixture with the chicken cheese mixture.
- If the asparagus needs additional cooking time to come to the doneness that you prefer, allow to cook for 1 minute over medium heat.
- Top with remaining parmesan cheese when serving.
Serving suggestions: Serve the same day with crusty bread and good butter. Refrigerate leftovers immediately.
Don’t need the extra help? See my “Confidence” version of the recipe.