Cookbook

Linguine with Chicken and Asparagus

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Ingredients

  • 1 lb linguine
  • 1 Tbsp huile d'olive
  • 2 tsp ail, hache fin
  • 8 oz champignons, en lamelles
  • 1 lb poulet, en emince
  • 1 lb asperges
  • 1 8oz pesto, container
  • 1 cup c-a-c
  • 1 Tbsp citron, jus
  • parmesan

Instructions

Cook the linguide, drain, keep warm.

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat Saute the garlic and mushrooms for 3 to 4 minutes or until the mushrooms are almost tender. Add the chicken and asparagus and continue cooking until the chicken is almost cooked through and the asparagus is tender-crisp, about 5 minutes more.

Stir in the pesto and half-and-half and bring to a simmer. Add the lemon juice and season to taste with salt. Toss the pesto cream sauce with the pasta and serve with parmesan cheese.

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