Pasta With Chicken And Asparagus

1. 1

   Remove all sinew and cartilege from the chicken breast and cut into strips about 1 and 1/2 inches long and a half inch wide.

2. 2

   Scrape and trim the asparagus, discarding any tough ends, and cut on the diagonal into one and half lengths.

3. 3

   Drop the asparagus into rapidly boiling water and cook for just a few moments--they should still be crisp--and drain and reserve, keeping warm.

4. 4

   Cook the pasta in rapidly boiling salted water until al dente and drain and reserve, keeping warm.

5. 5

   Heat the butter in a casserole and add the chicken strips, stirring and seasoning with coarse salt and freshly ground pepper, cooking less than a minute, until the chicken just begins to change color.

6. 6

   Add the asparagus and stir.

7. 7

   Add the shallots and cook briefly, about 30 seconds.

8. 8

   Add the cream, hot red pepper (or pepper flakes) and the tarragon and stir.

9. 9

   Break the gorgonzola cheese into small lumps and add it, cooking just until the cheese melts.

10. 10

    Add a generous grinding of black pepper and the tarragon and stir.

11. 11

    Add the drained pasta and toss well.

12. 12

    Serve with grated parmesan on the side.

* Per serving · 4 servings · Values may vary.