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Pasta with Chicken & Asparagus Sauce

Cooking Pasta

1½ lb fresh linguine pasta
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, minced
2 cups heavy cream
3 tablespoons vodka
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups barbecued chicken, cut in strips
3 cups cooked asparagus pieces
1 cup chopped fresh basil


  • In saucepan, melt butter over medium heat; cook onion and garlic, stirring often, for 5 minutes or until softened.
  • Stir in heavy cream, vodka, lemon juice, salt and pepper; bring to boil. Reduce heat and simmer for 5 minutes or until thickened enough to coat back of spoon.
  • Stir in basil, chicken and cooked asparagus pieces.
  • Meanwhile, in large pot of boiling salted water, cook pasta for about 5 minutes or until tender but firm; drain well and return to pot.
  • Add sauce and toss to coat.

Makes 6 servings.

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Did You Know?
Semolina is the coarse, purified wheat middlings of durumwheat used in making pasta, breakfast cereals, puddings and couscous. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.

Semolina made from durum wheat is yellow in color. It is usually the basis for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina).

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