Linguine With Chicken And Asparagus - cooking recipe

Ingredients

1 skinless, boneless chicken breast (about 1 lb.)
1 lb. fresh asparagus spears
3/4 lb. linguine or fettucine
2 Tbsp. butter
salt and pepper
3 Tbsp. shallots, finely chopped
1 c. heavy cream
1 dried hot red pepper, crumbled
1/8 tsp. freshly grated nutmeg
1/4 lb. Gorgonzola cheese
2 Tbsp. fresh tarragon, chopped or 1/2 tsp. dried tarragon
1/2 c. freshly grated Parmesan cheese

Preparation

Remove\tall
sinews
and
soft\tcartilage
from chicken breast.
Cut
the
breast into small strips about 1 1/2 inches long and 1/2
inch\twide.
There
should
be about 1 1/2 cups. Scrape and\ttrim the asparagus.
Cut off and discard any tough ends.
Cut\tthe
asparagus\ton
the
diagonal
into 1 1/2-inch lengths.
Drop
the
pieces into boiling, salted water; drain. Set aside.
Bring
enough
water
to a boil to cook the pasta; add pasta and cook to the desired degree of doneness.