Skip to main content
Recipes

Pasta with Chicken, Curly Endive, and Blue Cheese

By Bon Appétit Test Kitchen

Recipe information

  • 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)

Need to make a substitution?

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.

Explore Bon AppétitPastaPasta ShellsPasta & NoodlesChicken BreastChickenPoultryEndiveChicoryLeafy GreensVegetableEasyQuickWeeknight MealsMainSimmerDinner