Last week when I was grocery shopping the weather outside was frightful – the wind was howling, the snow swirling and the temperature was -7 C. When I spotted the asparagus, I snatched it up thinking it would be a taste of spring. And it was, despite the fact that it definitely was not locally grown.
So I made this Chicken Alfredo with Asparagus, which when it was finished was enough to feed 8-9 people. But do not despair about that: the leftovers are better than the first time around. I like to salt or season the linguine, asparagus and chicken individually while cooking them instead of later when all is mixed. I detest unsalted pasta! The flavour is better throughout the dish if it is cooked with salt, but I’ll let you decide how much you want to use.
Chicken Alfredo with Asparagus
- 375 gr. linguine
- 1/2 cup onion, chopped
- 1/2 cup butter
- 1/2 cup flour
- 5 cups milk
- 3 Tbsp. chicken soup base
- 1/2 cup parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp. fresh grated black pepper
- 650 gr. asparagus, cut into 1” pieces
- 3 cups chicken, seasoned, cooked and chopped
Cook linguine in salted water. Drain.
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Meanwhile, in another pot, sauté butter and onion until onion starts to brown.
Add flour, mix.
Add milk and chicken soup base, stirring frequently until it comes to a boil.
Remove from heat. Add parmesan cheese, garlic and black pepper.
Cook asparagus in lightly salted water.
Combine linguine, alfredo sauce, asparagus and chicken.
Garnish with additional parmesan cheese and parsley.