1 skinless, boneless chicken breast, about 1 lb.
1 lb. fresh asparagus spears
2 tbsp. butter
3/4 lb. linguine or fettuccine
Salt & freshly ground pepper
3 tbsp. finely chopped shallots
1 c. heavy cream
1 dried hot red pepper
1/8 tsp. freshly grated nutmeg
1/4 lb. Gorgonzola cheese
2 tbsp. chopped fresh tarragon or 1/2 tsp. dried
1/2 c. freshly grated Parmesan cheese

Remove all sinews and soft cartilage from the chicken breast. Cut the breast into small strips about 1 1/2 inches long and 1/2 inch wide. There should be about 1 1/2 cups.

Scrape and trim the asparagus. Cut off and discard any tough ends. Cut the asparagus on the bias into 1 1/2 inch lengths. Drop the pieces into boiling water and drain. Set aside.

Bring enough water to a boil to cook the pasta when added. Add the pasta and cook to the desired degree of doneness.

Meanwhile, melt the butter in a large saucepan. Add the chicken strips and cook, stirring to separate the pieces. Cook quickly. Add salt and pepper to taste. Cook about 30 seconds or just until the chicken changes color.

Add the asparagus and stir. Add salt and pepper to taste and the shallots and cook briefly about 30 seconds. Add the cream, red hot pepper and nutmeg and stir.

Break the cheese into small pieces and add it. Cook just until the cheese melts. Add a generous grinding of black pepper and the tarragon. Stir. Drain the pasta and add to the sauce. Toss well. Serve with grated cheese on the side. Yield: 4 to 6 servings.