“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.

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Gorgonzola Asparagus Chicken Pasta

Confidence

Prep Time15 mins

Cook Time25 mins

Servings: 4

Ingredients

• 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

Instructions

To start:

• Rinse asparagus and slice 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.
• 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 and cook the shallots until tender.
• 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.
• Combine the pasta/asparagus mixture with the chicken cheese mixture.
• Top with remaining parmesan cheese when serving.

Notes

Serving suggestions:

Serve the same day with crusty bread and good butter.

Refrigerate leftovers immediately.

Need more help? See my “Need A Hand” version of this recipe.