Sunday, October 24, 2010

Bleu Chicken Pasta

3 tablespoons olive oil
1 tablespoon butter
1 onion, cut into thin slices
2 shallots, cut into slices
2 teaspoons kosher salt
1/2 teaspoon fresh black pepper
2 MSF Chicken Grillers
3 teaspoons fresh chopped rosemary
2 cloves garlic
1 pound orecchiette pasta
3/4 cup crumbled blue cheese
1/4 cup heavy cream

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a pan over medium high heat. When butter is melted add the onions and shallots and 1/2 teaspoon of salt and cook, stirring frequently. While the onions are browning, start boiling a large pot of water for the pasta with a dash of salt. When the water is at a rolling boil, add pasta and cook until al dente, approximately 14-15 minutes. Once you have the pasta boiling, season both sides of the chicken with 1 teaspoon salt and 1/4 teaspoon black pepper. Add the remaining 1 tablespoon of oil into another pan and heat over medium heat, add chicken, sprinkling rosemary over the top. Brown chicken and cook about 3 minutes on each side. Add the garlic near the end of the second side and stir chicken to incorporate. Remove from heat and cool slightly. When chicken is still warm but cool enough to handle with tongs, cut bite-sized pieces.

Drain pasta, which should be done right about the time your chicken is and add to the now caramelized onions. Take a scoop of the pasta and onions and run it through the chicken pan to catch some of the leftover juices and then return to the onion pan. Add the chicken, blue cheese and remaining salt and pepper. Stir in the heavy cream. Serve and enjoy.

Makes 8 servings and reheats even better the next day.

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