CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66897873   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chicken Alfredo Linguine   
    Categories: Poultry, Pasta, Wine, Sauces   
         Yield: 8 Servings   
       
         2 lb Boned, skinne chicken   
     1 3/4 ts Italian seasoning; divided   
         1 ts Salt; divided   
       1/2 ts Ground black pepper   
         1 tb Olive oil   
         1 tb Salted butter   
       1/2 c  Chicken broth   
       1/2 c  Dry white wine; such as   
              - Pinot Grigio   
        18 oz (2 9 oz ea)pkg. refrigerated   
              - linguine   
         1 lb Asparagus; in 2" pieces   
        16 oz Mascarpone cheese   
         1 c  Shredded Parmesan cheese   
       1/2 ts Garlic powder   
       
     Desired garnishes, such as: quartered cherry tomatoes,   
     basil leaves, and/or shaved Parmesan   
        
     Pat chicken dry. Combine 1 teaspoon Italian seasoning,   
     3/4 teaspoon salt and pepper; rub all over chicken. Heat   
     oil and butter in skillet over medium-high heat. Sear   
     chicken 5 minutes; turn halfway through. Transfer   
     chicken to 3 quart slow cooker. Add broth and wine to   
     skillet; simmer, scraping up brown bits, and pour over   
     chicken. Cook on LOW for 1 to 1-1/4 hours or until done.   
        
     Before serving, cook pasta according to package   
     directions. Drain, reserving 1 cup pasta water.   
     Meanwhile, microwave asparagus and 2 tablespoons water   
     on HIGH 5 minutes; set aside. Combine mascarpone cheese,   
     shredded Parmesan, remaining 3/4 teaspoon Italian   
     seasoning, garlic powder and remaining 3/4 teaspoon salt   
     in saucepan. Heat over low heat until cheese is melted.   
     Stir in hot pasta water. Toss pasta with sauce; divide   
     mixture among serving bowls. Slice chicken; serve with   
     asparagus on pasta. Garnish with tomatoes, basil, and   
     shaved Parmesan, if desired.   
        
     RECIPE FROM: https://www.hy-vee.com   
        
     Uncle Dirty Dave's Archives   
       
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