Orecchiette With Chicken, Caramelized Onions, And Blue Cheese

I happen to love Blue cheese, the boy likes it a little and my husband will tolerate it, so I was worried about the reception of this dish. I only used two chicken breasts, but they were on the large side and there was plenty of chicken.  I also went a tad light on the blue cheese. It was really good.  The only thing that kept this from being a fast dish was the long cooking time on the onions, but don't skimp on this step.  You want to make sure that you get that nice sweetness in them. I even liked the rosemary and I am not a fan.


Orecchiette With Chicken, Caramelized Onions, And Blue Cheese
Yield: 4 Servings

1 T  butter
3 T  olive oil
2    onions,quartered and cu into thin slices
1 t  salt
1 1/3 lb boneless,skinless chicken breasts (about 4)
1/4 t  fresh-ground black pepper
3/4 t  dried rosemary,crumbled, or 2 teaspoons chopped fresh
1 ea garlic,minced
1/2 lb orecchiette
 2    ounces blue cheese,crumbled (about 1/2 cup)
[Note:  .  The onions and cheese drive the wine choice for this dish.
A lighter red wine from the Piedmont region of Italy, such as one
based on the  Barbera or Dolcetto grapes, has the  weight and acidity
to stand up to the sweet and salty flavors. Our Pairing Suggestion    ]
1. In a large nonstick frying pan, melt the butter with 2 tablespoons
of oil over moderately high heat. Add the onions and 1/2 teaspoon of
the salt and cook, stirring frequently, until well browned, about 25
minutes.   Remove.
2. Add the remaining 1 tablespoon oil to the pan and reduce the heat
to moderate. Season the chicken with 1/4 teaspoon of the salt and 1/8
teaspoon of the pepper and add to the pan along with the rosemary. Cook
the chicken until brown, about 5 minutes. Turn and cook until almost
done, about 3 minutes longer. Add the garlic. Cook, stirring, for 30
seconds. Cover the pan, remove from the heat, and let steam for 5
minutes. Cut the chicken into 1/4-inch slices.
3. Meanwhile, in a large pot of boiling, salted water, cook the
orecchiette until just done, about 15 minutes. Reserve about 1/4 cup of
the pasta water. Drain the pasta and toss with 2 tablespoons of the
pasta water, the onions, the chicken with pan juices, the blue cheese,
and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. If the
pasta seems dry, add more of the reserved pasta water