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Active Time: 35 Minutes
Total Time: 40 Minutes
Yield: Serves 4
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The sweetness of the onions contrasts perfectly with the saltiness of the cheese in this exciting dish. Orecchiette (little ears) is a thick and satisfying pasta that we adore, but, if you like, you can use shells or bow ties instead.
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RECIPE INGREDIENTS
| 1 tablespoon butter |
| 3 tablespoons olive oil |
| 2 onions, quartered and cut into thin slices |
| 1 teaspoon salt |
| 1 1/3 pounds boneless, skinless chicken breasts (about 4) |
| 1/4 teaspoon fresh-ground black pepper |
| 3/4 teaspoon dried rosemary, crumbled, or 2 teaspoons chopped fresh rosemary |
| 1 clove garlic, minced |
| 1/2 pound orecchiette |
| 2 ounces blue cheese, crumbled (about 1/2 cup) |
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DIRECTIONS
In a large nonstick frying pan, melt the butter with 2 tablespoons of oil over moderately high heat. Add the onions and 1/2 teaspoon of the salt and cook, stirring frequently, until well browned, about 25 minutes. Remove.
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Add the remaining 1 tablespoon oil to the pan and reduce the heat to moderate. Season the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper and add to the pan along with the rosemary. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic. Cook, stirring, for 30 seconds. Cover the pan, remove from the heat, and let steam for 5 minutes. Cut the chicken into 1/4-inch slices.
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Meanwhile, in a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Reserve about 1/4 cup of the pasta water. Drain the pasta and toss with 2 tablespoons of the pasta water, the onions, the chicken with pan juices, the blue cheese, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. If the pasta seems dry, add more of the reserved pasta water.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
47g |
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