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About the Dish

  • Linguine


  • Asparagus


  • Chicken Breast

    Chicken Breast

  • White Cooking Wine

    White Cooking Wine

  • Goat Cheese

    Goat Cheese

  • Garlic-Herb Blend

    Garlic-Herb Blend

  • Parsley


  • Lemon



Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE • Discard tough asparagus ends. Cut tender stalks into 1-inch pieces. • Pick and chop parsley leaves. • Halve lemon (save 1 half for another use).
• When water boils, add pasta. Cook, stirring, until pasta is almost tender, about 7 minutes. • Add asparagus. Cook until pasta and asparagus are tender but not mushy, about 2 minutes. • Reserve 1/2 cup cooking liquid. • Drain pasta and asparagus. Return to saucepan to keep warm.
While pasta cooks, season chicken on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a cutting board.
• Add wine to pan, stirring to scrape up any browned bits. • Reduce heat to low. Add goat cheese and garlic-herb blend. Cook, stirring, until cheese melts and creates a thick sauce. • Stir in pasta and asparagus. • Stir in 1 tablespoon reserved cooking liquid. Adjust consistency as desired with additional reserved cooking liquid. • Taste and adjust seasoning as desired with kosher salt and pepper.
• Thinly slice chicken against the grain. • Divide pasta between 2 plates. Top with chicken. • Garnish with parsley and a squeeze of lemon juice. Enjoy!