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Orecchiette with Chicken, Caramelized Onions, and Blue Cheese

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  40 Minutes
  Serves 4
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.
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)
Orecchiette with Chicken, Caramelized Onions, and Blue Cheese Recipe at
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.

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.

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.

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
Calories: 557
Fat. Total: 20g
Fiber: 3g
Carbohydrates, Total: 47g
Sodium: 301mg
% Cal. from Fat: 32%
Cholesterol: 106mg
Protein: 46g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: judy Reviewed: 09/25/2009
We loved this dish and you are right about the caramelized onion. Is there any way to make this "liter" (for those of us who watch calories and carbs, not to mention sodium)?
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