1 lb chicken breast - cut into 1" strips
2 tbls olive oil
2 cloves minced garlic
1/4 cup chopped flat leaf Italian parsley
1 tsp dried rosemary
1/2 tsp salt
1 tsp black pepper
2 tbls margarine
1/2 lb blanched asparagus spears, halved
20 blanched sun-dried tomato halves
2 tbls flour
1/4 cup dry white wine
2 cups heavy cream
1 cup gorgonzola crumbles
2 tbls grated paremsan cheese
1 lb cooked pasta
In large, heavy pan over medium heat, saute chicken strips in olive oil and garlic, rosemary, salt, half the parsley, and half the pepper until chicken is cooked thru.
Add margarine and asparagus and saute approx. 3 min.
Stir in flour, wine, cream and remaining pepper. Continue stirring and brng sauce to boil.
Add gorgonzola, parmesan and tomatoes.
Toss sauce with cooked pasta. Garnish with remaining parsley and serve.
Pairs Well With
I saw this online and it was fantastic!