Pasta With Chicken & Blue Cheese

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water
3. (the water should taste salty). When the water is close to boiling, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the bacon lardon (a) to the pan. Cook for 1 minute, stirring occasionally.
4. After 1 minute, add the chicken (b) to the pan. Season with a pinch of salt and pepper. Stir and spread the pieces of chicken out evenly in the pan. Cook for 3 minutes without stirring (if preparing 4+ servings, cook for 4 minutes).
5. At this point, your water should be boiling. Add the pappardelle (c) to the pot of water and cook for 6 minutes or until it has reached your preferred consistency.
6. Returning to the pan, when the chicken has cooked for 3 minutes, add the radicchio, garlic and onion (d) to the pan. Season with a pinch of salt and pepper and stir to combine everything together. Cook for another 2 minutes, stirring occasionally.
7. While the chicken & vegetables are cooking, place the herbs (e) on a cutting board. Pick the stems from the leaves and discard. Give the leaves a rough chop (run your knife over the herbs 2-3 times).
8. After 2 minutes, remove the pan from the heat and let the chicken and vegetables rest. When the pasta is done, strain and add to the pan.
9. Pour the pumpkin seed, date & blue cheese cream (f) over the pasta. Add the chopped herbs to the pan. Stir well to combine all of the ingredients together.
10. Spoon the pasta into your serving bowls.