September 15th is National Linguine Day. I didn’t eat much linguine as a child but I am learning more about its ability to handle different types of sauces and vegetables. Isn’t this pretty? Today’s recipe is Creamy Chicken and Asparagus Linguine. There’s a creamy cheese sauce with tsasty chicken and bright asparagus — all of which makes it a filling but flavorful meal. Note for cooking: Transferring the cooked linguine directly into the skillet with the chicken and asparagus (from the pot it was prepared in) adds just enough of the cooking liquid to help thicken up the sauce while eliminating the need to drain and rinse the pasta. Share if you made this recipe in the comments! I would love to see pictures!
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