Bacony Blue Cheese Chicken Pasta |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Get the pasta and caramelized onions going so the remaining cooking processes overlap. Ingredients:
1 lb pasta rigatoni pasta or 1 lb penne |
3 tablespoons butter |
splash white wine, if desired |
3 cups yellow onions, sliced very thin |
4 chicken breast halves (approx 4 ounces each) |
salt and pepper |
1 -2 tablespoon olive oil |
4 -6 ounces crumbled blue cheese |
1 tablespoon fresh rosemary, finely chopped |
4 pieces bacon, cooked and chopped |
1 cup shredded parmesan cheese |
garlic salt |
pepper |
Directions:
1. Begin by cooking the pasta per package instructions.
2. In a large sauce pan over medium heat add 3 tablespoons butter and, if desired, a splash of white wine.
3. Add to the sizziling butter the sliced onions, stirring every 5 minutes for a total of 25 minutes, or until they turn a caramel color.
4. Season breasts with salt and pepper. Broil chicken breasts halves about 12 minutes, flipping halfway through until cooked; careful not to overcook. Breasts may, also, be grilled or pan fried.
5. When the pasta is cooked, drain and place in a large bowl while hot. Stir in the olive oil. Over the pasta, evenly sprinkling the blue cheese letting the cheese melt.
6. Slice the chicken into strips. Place over pasta and cheese. Sprinkle over 1 tablespoon fresh chopped rosemary and the cooked, chopped bacon.
7. Add the caramelized onions to the pasta and chicken, gently toss and season with a few shakes of garlic salt and pepper. Top each serving with Parmesan.
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