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Pasta with Chicken, Curly Endive, and Blue Cheese

3.3

(6)

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes 6 servings

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)

Preparation

  1. Step 1

    Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

    Step 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.

    Step 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.

Nutrition Per Serving

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
TagsPastaChicken BreastChickenPoultryBlue CheeseCheeseDairyEndiveChicoryLeafy GreensVegetableMainDinnerEasyQuickWeeknight MealsBon Appétit
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