Chicken and Fig Pasta with Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE Apr/May 2012 Ingredients:
160 g dry whole wheat spaghetti |
320 g cooked chicken breast |
120 g figs |
160 g onions |
1/4 tsp dried thyme |
1/8 tsp black pepper |
0.08 tsp salt |
1/4 tsp olive oil |
1/4 cup balsamic vinegar |
1/2 cup low sodium chicken broth |
1 tsp fresh basil |
40 g blue cheese |
Directions:
1. Cook pasta al dente according to instructions. Reserve 1/2 cup cooking water while draining. Return pasta to pot, cover and set aside
2. Meanwhile, in a medium nonstick skillet, heat oil on medium-low. Add shallots (onions), thyme, salt and pepper. Cook, stirring occasionally, until onions are tender but not browned, 8 to 10 minutes. Increase heat to medium-high and add vinegar. Simmer, stirring occasionally, until reduced by about 1/3, 1 to 2 minutes. Stir in broth and figs and simmer until liquid is reduced by half, 4 to 8 minutes. Remove from heat and set aside
3. Add onion/fig mixture to pasta and stir to combine. Place on low heat and cook until heated through. Add chicken and cheese
4. If mixture appears dry, add reserved pasta cooking water in 1 tbsp additions to reach desired consistency. Stir in basil and divide among serving bowls. Serve immediately.
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