MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Alfredo Linguine
Categories: Poultry, Pasta, Wine, Sauces
Yield: 8 Servings

2 lb Boneless, skinless chicken
- breasts
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; cut 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

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