Jessica
03-04-2007, 09:29 AM
I found this recipe on Epicurious because I was looking for a way to use up some blue cheese. I followed the recipe with one major change; I didn't have endive so I used kale and cooked it a bit longer. I also halved the recipe and used about 4 oz cheese and a few T walnuts, and 1 T olive oil. You could use even less cheese, I think. This is a drier pasta preparation and not very "sauce-y."
I liked this one and would cook it again if I had blue cheese sitting around, but I probably wouldn't run out and grab all the ingredients just to make it. DH thought it was OK but he isn't a fan of greens.
PASTA WITH CHICKEN, CURLY ENDIVE, AND BLUE CHEESE
1 pound gnocchi-shaped pasta (such as cavatelli) or shell pasta
3 tablespoons olive oil
1 large red onion, halved, sliced crosswise
4 skinless boneless chicken breast halves, cut crosswise into 1/3- to 1/2-inch-thick slices
4 teaspoons chopped fresh rosemary
1 head of curly endive, trimmed, very coarsely chopped (about 12 cups)
1 1/2 cups crumbled blue cheese (such as Maytag; about 9 ounces)
3/4 cup coarsely chopped toasted walnuts (optional)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large deep skillet over medium-high heat. Add onion; sauté until slightly softened, about 4 minutes. Sprinkle chicken with salt and pepper; add to skillet with rosemary and sauté until chicken is almost cooked through, about 4 minutes. Add endive; toss until slightly wilted and chicken is cooked through, about 1 minute.
Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add chicken mixture, blue cheese, and enough pasta cooking liquid to moisten; toss to blend. Season with salt and pepper. Transfer to large bowl; sprinkle with nuts, if desired.
Makes 6 servings.
Bon Appétit
January 2007
I liked this one and would cook it again if I had blue cheese sitting around, but I probably wouldn't run out and grab all the ingredients just to make it. DH thought it was OK but he isn't a fan of greens.
PASTA WITH CHICKEN, CURLY ENDIVE, AND BLUE CHEESE
1 pound gnocchi-shaped pasta (such as cavatelli) or shell pasta
3 tablespoons olive oil
1 large red onion, halved, sliced crosswise
4 skinless boneless chicken breast halves, cut crosswise into 1/3- to 1/2-inch-thick slices
4 teaspoons chopped fresh rosemary
1 head of curly endive, trimmed, very coarsely chopped (about 12 cups)
1 1/2 cups crumbled blue cheese (such as Maytag; about 9 ounces)
3/4 cup coarsely chopped toasted walnuts (optional)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large deep skillet over medium-high heat. Add onion; sauté until slightly softened, about 4 minutes. Sprinkle chicken with salt and pepper; add to skillet with rosemary and sauté until chicken is almost cooked through, about 4 minutes. Add endive; toss until slightly wilted and chicken is cooked through, about 1 minute.
Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add chicken mixture, blue cheese, and enough pasta cooking liquid to moisten; toss to blend. Season with salt and pepper. Transfer to large bowl; sprinkle with nuts, if desired.
Makes 6 servings.
Bon Appétit
January 2007