Tuesday, June 18 2013, 10:06 AM MDT
Lemon Chicken Linguini with Asparagus
As Aired on May 4th, 2012
Recipe Courtesy of David Wager, Salt Lake Pizza & Pasta
1 lb. Linguini
1/4 cup extra virgin olive oil
1 lb. boneless skinless chicken breast, 1/2 inch diced
1/2 lb. asparagus, cut into 1 inch pieces
1 shallot, minced
4 cloves garlic minced
1/2 teaspoon lemon zest
Juice from lemon
3 cups heavy cream
1/2 teaspoon fresh dill weed, chopped
1 cups peas, fresh or frozen
1 cup grated asiago or parmesan cheese
Salt and white pepper to taste
1)In large pot with about 1/2 gallon salted water over medium-high heat bring to soft boil
add linguini, stirring occasionally, cook for about 7 minutes until al dente.
2)Meanwhile in preheated saute pan over medium-high add olive oil and chicken. Cook the chicken until
it begins to brown.
3)Add asparagus, shallot, garlic, lemon zest and juice cook for about 1
4)Add heavy cream begin to a simmer and cook until the cream begins to thicken,
add dill, peas and 3/4 cup cheese.
5)Stir until cheese is melted and adsorb into the sauce.
7)Season with salt and pepper. Drain pasta and place on served platter and pour chicken
and sauce over pasta. Sprinkle with asiago cheese and serve.
(Copyright 2012 Sinclair Broadcasting Group)