Subj : 9/15 Nat'l Linguine Day 2
To   : All
From : Dave Drum
Date : Sat Sep 14 2024 20:08:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Alfredo Linguine
 Categories: Poultry, Pasta, Wine, Sauces
      Yield: 8 Servings
 
      2 lb Boned, skinne chicken
  1 3/4 ts Italian seasoning; divided
      1 ts Salt; divided
    1/2 ts Ground black pepper
      1 tb Olive oil
      1 tb Salted butter
    1/2 c  Chicken broth
    1/2 c  Dry white wine; such as
           - Pinot Grigio
     18 oz (2 9 oz ea)pkg. refrigerated
           - linguine
      1 lb Asparagus; in 2" pieces
     16 oz Mascarpone cheese
      1 c  Shredded Parmesan cheese
    1/2 ts Garlic powder
 
  Desired garnishes, such as: quartered cherry tomatoes,
  basil leaves, and/or shaved Parmesan
  
  Pat chicken dry. Combine 1 teaspoon Italian seasoning,
  3/4 teaspoon salt and pepper; rub all over chicken. Heat
  oil and butter in skillet over medium-high heat. Sear
  chicken 5 minutes; turn halfway through. Transfer
  chicken to 3 quart slow cooker. Add broth and wine to
  skillet; simmer, scraping up brown bits, and pour over
  chicken. Cook on LOW for 1 to 1-1/4 hours or until done.
  
  Before serving, cook pasta according to package
  directions. Drain, reserving 1 cup pasta water.
  Meanwhile, microwave asparagus and 2 tablespoons water
  on HIGH 5 minutes; set aside. Combine mascarpone cheese,
  shredded Parmesan, remaining 3/4 teaspoon Italian
  seasoning, garlic powder and remaining 3/4 teaspoon salt
  in saucepan. Heat over low heat until cheese is melted.
  Stir in hot pasta water. Toss pasta with sauce; divide
  mixture among serving bowls. Slice chicken; serve with
  asparagus on pasta. Garnish with tomatoes, basil, and
  shaved Parmesan, if desired.
  
  RECIPE FROM: https://www.hy-vee.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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