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CATEGORY CUISINE TAG YIELD
Meats, Dairy French Poultry 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
<winestwd@HUB.OFTHE.NET> on Feb 18, 1997.

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