Spaghetti with Chicken Dumplings and Asparagus

This is actually a French recipe adapted from my cookbook Cooking with Craig Claiborne. It is one the few good recipes from the entire cookbook.

Quenelles is a French word meaning dumplings.

1/2 lb spaghetti
1 lb thin tender asparagus spears, sliced in half
Chicken Quenelles (recipe follow)
1/2 cup heavy cream
1 garlic clove, minced
generous pinch nutmeg
salt and freshly ground black pepper to taste
2 T butter, softened
1/4 cup freshly grated Parmesan cheese, plus extra for serving

Cook spaghetti in a large pot of salted water 5-6 minutes. Add asparagus and cook another few minutes; drain well.

Meanwhile, prepare dumplings.

As the pasta cooks, heat a Dutch oven over medium low heat. Add cream, garlic, nutmeg and salt and pepper. Bring just to a simmer. Add pasta mixture and butter and toss. Stir in cheese and toss well along with dumplings.

Serve with additional Parmesan.

Chicken Dumplings
1/2 lb boneless skinless chicken breast, cubed and chilled
1 T freshly grated Parmesan cheese
1 egg
generous pinch nutmeg
salt and freshly ground black pepper to taste
1/4 cup heavy cream

Blend chicken, cheese, egg, nutmeg and salt and pepper in a blender or food processor. Process til well blended.

Gradually add the cream, pulsing quickly. Bring pot of water to a boil.

Drop dumplings by teaspoon into boiling water. Reduce heat to medium and cook dumplings about five minutes; do not overcook. Remove from heat. Let dumplings sit while tossing cooked pasta and cream sauce. Drain dumplings well and add to pasta mixture.