Linguine with Chicken and Asparagus

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Pasta and Asparagus with tomato cream sauce and chunks of chicken.

Preparation time: 5 minutes
Cooking time: 20 minutes

Serves: 4


1 lb. boneless skinless chicken breast
4 cloves of garlic, minced
1/3 cup olive oil
1 tsp oregano

1/2 lb. fresh asparagus, cut into 1 inch pieces
1 lb. linguine, preferably spinach enriched for color

4 roma tomatoes, sliced
1/3 cup cream
1/2 cup dry white wine
1/2 cup parmesean cheese


Cut chicken into bite size pieces, and cook with garlic and oregano in olive oil for 10 minutes or until just before done.

Remove chicken. Pour in white wine to deglaze pan for 10 minutes. Add chicken, cream and sliced tomatoes. Cook for 7 minutes, or until thick.

Toss with pasta, asparagus and cheese.

Salt a pot of water and cook pasta by directions on bag. In the last 4 minutes of boiling, add asparagus directly to water. Drain, toss with sauce and cheese.

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