| 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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