• 1/2 lb. Farfalle (bow-tie) pasta
  • 6 oz. cooked chicken breast, sliced 1/4" (may be grilled, poached or broiled)
  • 2 TB. extra virgin olive oil
  • 1/3 C. onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 lb. fresh asparagus, trimmed, cut into 1-1/2" lengths
  • 1/2 C. red bell pepper, diced
  • 1/2 C. basil leaves, loosely packed, sliced thinly
  • 4 oz. Blue Cheese, crumbled


Farfalle with Chicken, Asparagus and Blue Cheese

"...Pair with a bottle of either red or white burgundy for a delectable taste sensation."

Serves 4

Cook pasta according to package directions, rinse, drain and set aside.
In medium nonstick skillet, heat olive oil; add onion and sauti until translucent. Stir in garlic and cook 1 minute more; add asparagus, red bell pepper, and 1/2 cup water. Cook uncovered until water evaporates and asparagus is tender, about 4-5 minutes.

Stir in basil, pasta, and sliced chicken; add salt and freshly ground pepper to taste. Gently blend in Blue Cheese and serve immediately.

Print this recipe

Submitted 6/13/05.
Source: My Files
Submitted By: Meryl
Farfalle with Chicken, Asparagus and Blue Cheese