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Spaghetti with Chicken, Asparagus & Gorgonzola

Ingredients

  • 1/2 - 1 lb. fresh asparagus (1 bunch)
  • 1/2 lb. whole wheat spaghetti pasta
  • 1 lb. (3-4) chicken breasts, thinly sliced
  • 3-4 green onions, finely chopped
  • 1 Tbls. butter
  • 3 Tbls. heavy cream
  • 1/4 c. cooking water from pasta
  • red pepper flakes to taste (about 1/8-1/4 t.)
  • dash of nutmeg
  • 1/4 c. gorgonzola cheese, crumbled
  • 1/4 c. grated parmesan cheese
  • 1 Tbls. fresh tarragon (or substitute 1 t. dried tarragon)

Instructions

Wash asparagus and cut into 1-1/2 in. lengths. Add to boiling water for about 2 minutes; then drain and rinse in ice cold water. Set aside.

Cook the pasta according to package directions; drain (keep 1/4 cup of water) and set aside.

While pasta is cooking, melt the butter in a large skillet; stir-fry the chicken and green onion until browned and cooked through. Remove from pan and keep warm.

In the same skillet, whisk the cream, 1/4 c. cooking water from pasta, red pepper flakes and nutmeg.

Add the cheeses, stir until melted.

Add the tarragon, asparagus, pasta and chicken. Toss well and serve.

NOTE: Can also substitute fresh shrimp (coat with a little olive oil and grill with the green onions). Serves 4.