Linguine with chicken, goat cheese and asparagus
6 servings
60 minutes
Linguine with chicken, goat cheese, and asparagus is an exquisite dish of European cuisine that combines the delicate texture of pasta with rich creamy notes of sauce. The history of this recipe originates from traditional Italian pastas where the freshness of ingredients and balance of flavors play a key role. Chicken fillet sautéed in butter adds juiciness to the dish while goat cheese adds a light tanginess. Asparagus brings a fresh spring note creating harmony in taste. Sherry and nutmeg enhance the depth of aroma while tarragon adds a refined herbal accent. The pasta absorbs the sauce gaining softness and richness. This dish is perfect for cozy family dinners or romantic evenings delighting with its elegance and richness of flavor nuances.
1
Cut the asparagus into small pieces and boil in salted boiling water until tender, without losing color, for about 2 minutes. Quickly rinse under cold water.
- Fresh asparagus: 500 g
- Salt: to taste
2
Melt butter in a pan, add chicken cut into thin strips and fry without stirring until golden, seasoning with salt and pepper. Then add shallots and asparagus, mix and cook for another minute. Pour in sherry, mix and let it reduce by half.
- Butter: 2 tablespoons
- Chicken breast fillet: 500 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Shallot: 1 head
- Fresh asparagus: 500 g
- Dry sherry (fino/manzanilla): 0.5 glass
3
While the chicken is cooking, boil the pasta in salted boiling water until done.
- Linguine: 340 g
- Salt: to taste
4
Add cream, nutmeg, goat cheese, and most of the parmesan to the pan, reserving some for sprinkling. Cook, stirring, until the consistency becomes creamy. Add lemon juice and tarragon, season with salt and pepper.
- Double cream 40% fat: 1 glass
- Ground nutmeg: 0.1 teaspoon
- Goat cheese: 120 g
- Grated Parmesan cheese: 120 g
- Lemon juice: 1 tablespoon
- Chopped tarragon leaves: 2 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
5
Drain the pasta and transfer it to a bowl. Add the sauce and mix, adding a little pasta water if needed. Serve topped with parmesan.
- Linguine: 340 g
- Grated Parmesan cheese: 120 g
