The Pasta:

2 cups flour

1 tsp. salt

2 whole eggs

6 large egg yolks

1 Tbs. olive oil


The Chicken:

1 ½ lbs. Springer Mountain Farms boneless chicken breasts

1 cup flour

1 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

4 Tbs. Challenge Butter

2 Tbs. olive oil


The Sauce:

1 onion, chopped

8 garlic cloves, chopped

8 oz. mushrooms, rough chopped

2 cups heavy cream

½ cup dry white wine

2 Tbs. sherry

½ tsp. salt

1 tsp. black pepper

1 Tbs. tomato paste

1 bunch asparagus, woody ends removed and chopped into 3-4” pieces (about 2 cups)


The Shrimp:

3 Tbs. Challenge Butter

12 oz. defrosted Walmart Wild Gulf Large Raw Shrimp, peeled and deveined


The Garnish:

1/3 cup fresh flat leaf parsley, chopped

½ cup grated parmesan cheese (on side for sprinkling)


Make your pasta dough. Mix the flour and salt on your counter top and form to create a large well, with the flour serving as the ‘sides’ of the well.  Beat the eggs, egg yolks, and olive oil in a separate bowl and pour into the flour well.  Using a fork, slowly pull the flour from sides of the well and incorporate into the eggs, adding a little at a time until a large mass forms and most of the flour is incorporated into the eggs.  Dust your hands with flour and begin to knead the dough to form a ball, dusting with flour as needed if it is sticky.  Knead for at least 8-10 minutes, until smooth and elastic.  Form into a ball and wrap in plastic wrap.  Set aside to rest at room temperature for at least 1 hour.  (Note - You can also use dried pasta for this dish, but if making fresh do that first, so it can rest while you prepare the rest of the dish).


Split the dough into 8 even pieces.  Take one piece, leaving the others covered until ready to use, and form a disk.  Run each disk through the KitchenAid pasta maker attachment to form sheets, starting at level 1 and ending at level five.  Run each sheet through the linguini pasta attachment.  Toss the fresh pasta with ample flour to avoid sticking and set aside until ready to use.


Bring a large pot of salted water to a boil, so it is ready to go when you are going to serve the dish.


Cut the chicken breasts in half horizontally, and butterfly each to make 2 thin cutlets.  Then place each cutlet into a large ziplock bag and pound with a meat pounder until an even ¼” thickness all over.  If the pieces are large, you may want to cut them in half to make them easier to work with.


Combine the flour, salt, pepper, and garlic powder in a shallow baking dish or pie plate.  Dredge the chicken cutlets in the seasoned flour.


Heat the butter and olive oil in a large skillet with sides over medium high heat.  Sauté the chicken breasts until lightly browned on both sides and just cooked through, about 1-2 minutes per side.  Remove to a platter and cover with foil to keep warm.  Reserve the pan drippings.


Add the onion and garlic to the pan drippings and sauté over medium heat until soft and fragrant.  Add the mushrooms to the pan and continue to cook until mushrooms are soft and begin to release some of their moisture.  Add the heavy cream, wine, sherry, salt and pepper to the pan and bring to a low boil, stirring frequently. Let cook for 5-7 minutes, stirring occasionally until sauce has reduced and coats the back of a spoon.  Whisk in the tomato paste and add the asparagus to the sauce.  Let cook for another minute while you prepare the shrimp.  Note - you want the asparagus to be crisp tender so they only need to cook for 1-2 minutes in the sauce.


To prepare the shrimp, melt the butter in a medium sauce pan over medium high heat.  If there is excess liquid in the bag with the defrosted shrimp, drain it directly into the cream sauce and then add the shrimp to the hot butter.  Sauté until just pink.  Add the shrimp and any pan drippings into the cream sauce as well and cook for one more minute, stirring to combine and allowing the sauce to further thicken and reduce. 


Cook your pasta in the boiling salted water until just al dente, about 2 minutes for fresh pasta.  Add the pasta directly into your sauce along with the chicken and toss everything together to evenly coat.  Serve in pasta bowls, garnished with parsley and parmesan cheese.  DEVOUR.