Pasta with Asparagus, Chicken and Pinenuts

Makes 8-10 servings

This is a recipe from our family friend, Gretchen Martinson. It makes a wonderful entree for a summer lunch when hosting guests. It has also been made for many Dickinson friends’ bridal/baby showers.

ingredients

1 pound linguini
1 pound fresh asparagus
2 whole chicken breasts
1-2 green onions
1 sweet red pepper
2 oz pine nuts
1/3 cup + 1 TBS raspberry vinegar
2 rounded tsp Dijon mustard
1 tsp dried tarragon (double if fresh)
1 1/2 tsp salt
1/2 tsp fresh ground pepper
1 green onion, chopped
1 cup olive oil

directions

1
Pasta: Cook linguini until al dente and put under cold water; then drain. Cut asparagus on diagonal; steam until crisp and then put in cold water; then drain. Poach and tear chicken into strips when cooled. Thinly sliced green onions. Cut red pepper in thin strips. Toast pine nuts.
2
Raspberry Vinegar Dressing: Put all ingredients except oil in food processor or blender. Blend together and then slowly drizzle oil in until smooth and creamy. Taste and adjust seasonings.
3
Toss all ingredients except nuts with dressing. Reserve 1/4 of the dressing to freshen at serving time. Toss in nuts before serving - best at room temperature rather than real cold.