Friday, April 4, 2008

Blue Cheese Chicken Pasta *Lauren*

This pasta is to DIE for! Whether you pronounce it BLEU cheese or BLUE cheese, it is still sooo yummy. Brian and I are not a fan of blue cheese, but this pasta is just too good for words!

3 TBS butter
2-3 TBS olive oil
(splash of white wine if you desire)
3 yellow onions
2-3 chicken breasts
1 lb pasta
1 TBS fresh rosemary, chopped
4-6 oz of crumbled blue cheese
4 pieces of bacon- cook and chop
1 cup shredded parmesan
garlic salt and pepper and sugar

Boil Pasta (we used Rotini, but Penne's can work as well)

In a large sauce pan add 3 TBS of butter (I also used a splash of white cooking wine- but you don't have to) heat on medium

Slice 3 yellow onions really thin and add to the sauce pan- caramelize the onions (basically, keep stirring every 5 minutes for a total of about 25 minutes- they turn carmel color....add a few TBS of sugar to make them sweet)

Broil 2-3 chicken breasts (flip chicken breasts- about 6 minutes each side) Chicken breasts should be seasoned with salt and pepper

When the pasta is done cooking, add to a bowl while hot and dump in 4-6 oz of blue cheese- let the cheese melt into the noodles, stir in 2-3 tbs of olive oil

Slice the chicken into long pieces and cut in half. It is really yummy in strips, not cubes- add 1 TBS of fresh Rosemary chopped, mix in the chicken and copped bacon

Add the rosemary seasoned sliced chicken to the noodles and cheese

Add the caramelized onions to the pasta, stir....season with a few shakes of garlic salt, pepper and a pinch of sugar


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