Yield: 1 Servings
|1||Chicken breast, trimmed well and diced|
|3||Cloves of garlic, diced or sliced thin|
|2 tablespoons||Olive oil|
|2||Pinches of dried sage|
|1 large||Portabello mushroom, cleaned and diced|
|3 ounces||Bleu cheese, crumbled|
|4 ounces||Fresh fettucini (i used garlic-basil)|
had a most wonderful dinner tonite ... thought i'd pass it along. These portions are for serving 1, maybe 2 tops.
Cook the pasta in lightly salted water until al dente, strain and set aside.
Melt the butter in a pan on medium-high heat, add the garlic and sautee lightly. Then add the chicken and the sage and cook until the chicken is about ½ done. then add the mushrooms and the olive oil. cook till chicken is just tender and add the bleu cheese and toss well over medium heat, melting the cheese lightly.
I like to add the pasta back into the skillet, with the cheese-chicken mixture, so it gets coated well and warmed up, then serve directly onto the plate with generous portions of crusty french bread. I topped with diced scallion, too.
Drank a Beringer Howell Mountain Merlot (91) with this and it was FAB!!! I am munching the rest of the cheese with some crackers while sippin' the rest of the wine right now!!!
Posted to FOODWINE Digest 18 Feb 97 by Patrick Gerding <winestwd@...> on Feb 18, 1997.