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“From the Claddagh.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place ounce of butter in 12-inch saute pan and heat.
  2. When hot, add mushrooms and asparagus and cook for 2 minutes.
  3. Add red pepper and chicken, then sprinkle salt and pepper on dish.
  4. Cook for another minute.
  5. Add pasta and chicken stock and simmer until pasta is heated through.
  6. Add lobster butter and asiago cheese, and then toss until butter is melted.
  7. Put in bowl, then sprinkle with goat cheese and basil.

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