Pasta with Chicken, Curly Endive, and Blue Cheese |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
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) |
Directions:
1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. 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.
3. 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.
4. One serving (with coarsely chopped toasted walnuts) contains the following: 753.47 Calories (kcal), 37.3% Calories from Fat, 31.25 (g) Fat, 9.15 (g) Nutritional analysis provided by Other
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