directions
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1
Make fettuccine or linguine and set aside
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2
Flatten chicken by pounding lightly between 2 pieces of waxed paper
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3
Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
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4
Coat lightly in flour; set aside
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5
Heat olive oil and butter in large skillet over medium heat
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6
Saute onion and garlic until onion is golden
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7
Add chicken; cook on both sides until golden
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8
Remove chicken; set aside
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9
Add asparagus to drippings
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10
Saute 3 minutes
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11
Add mushrooms and saute 2 more minutes
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12
Add tomatoes, chicken broth, tarragon, vinegar, sugar, remaining teaspoon of salt and remaining 1/2 teaspoon pepper
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13
Cook about 8 minutes over low heat
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14
Meanwhile, cook pasta until al dente, drain, and remove to a heated serving platter
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15
Toss cooked pasta lightly with 1/4 cup of the Parmesan cheese
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16
Stir remaining 3/4 cup Parmesan cheese into asparagus mixture
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17
Cook and stir until thickened
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18
Add chicken
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19
Heat through
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20
Pour chicken mixture immediately over pasta and serve.
CHICKEN ASPARAGUS WITH TARRAGON
ingredients
- 1 full load of pasta dough made into fettuccini or linguine
- 2 large whole chicken breasts, de-boned,skinned, and split in half lengthwise
- 1-1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter or margarine
- 1 cup chopped onion
- 2 garlic cloves, pressed
- 1 pound asparagus, trimmed, cut diagonally
- 1/2 pound mushrooms, sliced
- 2 cups chopped fresh tomatoes
- 1/2 cup chicken broth
- 2 tablespoons chopped fresh tarragon or
- 1-1/2 teaspoons dried leaf tarragon
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1 cup freshly grated Parmesan cheese