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About the Dish

4 ounces Linguine
3 ounces Asparagus
8 ounces Chicken Breast
1/4 cup White Wine
2 ounces Goat Cheese
1 1/2 teaspoons Garlic-Herb Blend
6 sprigs Parsley
1/2 each Lemon
Per Serving
Calories 450
Total Fat 13 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 430 mg
Total Carbohydrates 46 g
Dietary Fiber 7 g
Sugar 4 g
Protein 40 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Chicken: A Savor the South™ cookbook (UNC Press), a treatise containing essential information for the home cook, humorous anecdotes, and 53 wonderful recipes for both southern and international chicken dishes. Named a Georgia Grown Executive Chef for 2017, she shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.


Fill a medium saucepan half full with about 6 cups water. Stir in 1/2 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
Prepare your mise en place: Cut off and discard any woody ends of asparagus; cut asparagus into 1-inch pieces. Pick and chop parsley leaves. Cut lemon in half (save 1 half for another use).
When water comes to a boil, stir in linguine, and cook 7 minutes. Add asparagus, and cook 2 minutes more. Reserve 1/2 cup cooking liquid. Drain pasta thoroughly, but do not rinse. Return linguini to pot to keep warm.
Heat a skillet over medium-high heat. When the skillet is hot, add 1 teaspoon oil. Add chicken, and cook without disturbing until browned on the bottom, 3-4 minutes. Flip and continue cooking until chicken is opaque all the way through, firm to the touch and browned on the second side, 2-3 minutes more. Remove chicken to a cutting board.
Stir cooking wine into hot skillet, scraping up any browned bits on bottom of skillet. Reduce heat to low, and stir in goat cheese and herb blend until goat cheese and wine have come together as a sauce. It will be thick. Add pasta with asparagus to skillet, and stir until thoroughly coated. Stir in 1 tablespoon reserved pasta cooking liquid. Adjust sauce consistency as desired by stirring in additional pasta cooking liquid, about 1 tablespoon at a time.
Thinly slice chicken against the grain. Divide pasta between 2 plates, and top with sliced chicken. Garnish with parsley and a squeeze of lemon juice, and enjoy!