Farfalle with Chicken, Asparagus and Blue Cheese

"I saw this while searching for blue cheese recipes and thought it sounded too good to ignore."
 
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photo by rpgaymer photo by rpgaymer
photo by rpgaymer
Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Cook pasta according to package directions, rinse, drain and set aside.
  • In medium nonstick skillet, heat olive oil; add onion and sauté until translucent.
  • Stir in garlic and cook 1 minute more; add asparagus, red bell pepper, and 1/2 cup water.
  • Cook uncovered until water evaporates and asparagus is tender, about 4-5 minutes.
  • Stir in basil, pasta, and sliced chicken; add salt and freshly ground pepper to taste.
  • Gently blend in blue cheese and serve immediately.

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Reviews

  1. We thought this recipe was very good. I should have added a little more blue cheese (I think using a good blue cheese makes a difference, you can't beat Point Reyes... yum) . Per another reviewer, I did add a little more garlic.
     
  2. We found this to be entirely too salty with nothing to cut the blue cheese. If I were to make this again, I would make a quick béchamel to temper the cheese and cut down on the salt level. We did not enjoy it.
     
  3. I loved this. The blue cheese melts perfectly into a nice flavorful cream sauce without the unneeded calories or fat of an alfredo sauce or whatnot. I ended up using broccoli instead of asparagus, and used rotini pasta instead of farfalle because the store didn't have any whole wheat bowtie pasta. Thanks for sharing!
     
  4. I increased the garlic as well, and had to go without the basil, but it really didn't suffer. I tossed in a little parsley for some freshness. It did take me a lot of stirring to get my blue cheese to melt because it was a harder variety. I should have paid more attention and chopped it up smaller. Really like the flavor of this, and very easy. Reheats well. Will make again.
     
  5. Delicious, but the blue cheese melted a little more than perfect.
     
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Tweaks

  1. I loved this. The blue cheese melts perfectly into a nice flavorful cream sauce without the unneeded calories or fat of an alfredo sauce or whatnot. I ended up using broccoli instead of asparagus, and used rotini pasta instead of farfalle because the store didn't have any whole wheat bowtie pasta. Thanks for sharing!
     

RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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