Bring a large pot of salted water to a boil. Cut the asparagus into 1 1/2 inch lengths. Blanch the asparagus for 2-3 minutes, or until just crisp-tender. Remove the asparagus from the water and add the linguine to the boiling water. Cook until al dente. Reserve 1/2 cup of the pasta water, and drain the noodles.
Melt the butter in a large skillet set over medium-high heat. Add the chicken strips and season with salt and pepper. As the chicken begins to brown, add the shallot. Continue cooking just until shallot begins to soften. Stir in the cream, scraping the bottom of the pan to release any browned bits. Stir in the red pepper flakes. Add the Gorgonzola cheese, stirring to melt. Taste and add more salt and pepper if needed.
Add the tarragon, cooked asparagus, and linguine, and toss it to coat evenly with the sauce. If the sauce seems to thick, add some of the reserved pasta water and cook until reduced to the desired consistency. Place on a warmed platter and garnish with parmesan and fresh tarragon.
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 181 (36%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 154.2mg||47 %|
|Sodium 402mg||14 %|
|Potassium 607.2mg||16 %|
|Total Carbohydrate 47.4g||14 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 45.7g|
|Protein 34.1g||49 %|
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Calories per serving: 506
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