Something Bleu

Categories: Poultry

Serves: 1 Servings

Ingredients:

1 Chicken breast, trimmed well
-and diced
3 Cloves of garlic, diced or
-sliced thin
2 tb Olive oil
2 tb Butter
2 Pinches of dried sage
1 lg Portabello mushroom, cleaned
-and diced
3 oz Bleu cheese, crumbled
4 oz Fresh fettucini (i used
-garlic-basil)

Instructions:
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 1/2 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
on Feb 18, 1997.

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