I wanted to eat pasta with a blue cheese sauce but I didn’t want an over the top recipe with too much cream or cheese. This sauce is mild, tasty and with a hint of blue cheese. If you want more cheese or cream, please go ahead. I hope you enjoy it!
In the same pan, sauté the mushrooms and onions using the remaining butter or olive oil for about 5 minutes.
Simmer uncovered for 20-30 minutes until reduced to half. Season with pepper, and salt, if necessary.
Meanwhile, arrange broccoli on a plate, cover and cook in the microwave for about 2 minutes. Don’t over cook it, it should have a crunch.
Add the broccoli and chicken to the sauce. Heat until piping hot. Add freshly grated Parmigiano reggiano and crumble the blue cheese on top.
Stir to mix in the cheeses.
Serve the sauce with some pasta.
Pasta with Blue Cheese Sauce
Preparation time: 10 minutes; Cooking time: 50 minutes; Serves: 4
Ingredients
- 3-4 tablespoons butter or olive oil or a mix of both
- 500g (1 Ib) boneless, skinless chicken cut into cubes
- 125g (½ Ib, 5oz) finely chopped button mushrooms
- I small red onion finely chopped
- 2 level tablespoons all-purpose flour
- 125ml (½ cup) good quality white wine
- 375ml (1½ cups) good quality chicken stock (homemade is better)
- 250ml (1 cup) 35% cream (whipping cream)
- Freshly grated Parmigiano reggiano cheese
- 50-100g (3-4 oz) blue cheese (you can vary amount to suit your palate)
- 350g (12oz) Pasta
Instructions
- Season chicken with salt and freshly ground pepper. Heat 1 tablespoon oil in a pan and stir fry chicken over high heat until no longer pink and cooked through. Set aside.
- In the same pan, sauté the mushrooms and onions in the remaining butter or olive oil for about 5 minutes. Add the flour and cook for 1 minute. Slowly add the stock while continuously stirring until the mixture is smooth.
- Add the wine and cream and stir to combine. Simmer uncovered for 20-30 minutes until reduced to half. Season with pepper, and salt, if necessary.
- Meanwhile boil pasta in plenty of salted water until al dente. Drain.
- Place broccoli on a plate, cover and cook in the microwave for about 2 minutes. Don’t over cook it. (or add the broccoli to the pasta in the last three minutes of cooking)
- Add the broccoli and chicken to the sauce. Heat until piping hot.
- Add freshly grated Parmigiano reggiano and crumble the blue cheese on top. Stir to mix in the cheeses.. Serve the sauce with some pasta.
I recently had blue cheese fries and now am on this blue cheese kick. I have to make this pasta! – Kat
Blue cheese fries, I would really love that!
Liz
I’ve put blue cheese and buffalo chicken in mac and cheese before. This version looks quite tasty.
Oh I think that sounds like a really great idea! Next time I shall add a sniffle of blue cheese on my mac and cheese!
Liz
This looks like my kind of recipe: quick, easy, and above all… delicious.
Thank you
Liz
Interesting Liz! Must watch which logon my posts are coming from. The one I posted on the apple cake showed it came from the one I transferred it to, so please ignore that. I really enjoy pasta dishes that don’t have too much sauce, more the flavour and just a bit of cheese. My preference would be to use a cheese less intense but still, one doesn’t know until they try it do they? Would you make it again this way?
I have been making it every week. Last night we had it too. I love the mild taste of blue cheese. Not too much. And Broccoli is one of my favourite veggies. I even use it for my omelette in the morning. Pleasant week to you!
Liz