This recipe came from a magazine I read.
- Carbohydrate 56.0883090218971 g
- Cholesterol 144.108616619622 mg
- Fat 21.0042322247691 g
- Fiber 2.61945827830295 g
- Protein 31.6436194964299 g
- Saturated Fat 11.4802862248424 g
- Serving Size 1 1 Serving (699g)
- Sodium 1889.75712485828 mg
- Sugar 53.4688507435941 g
- Trans Fat 2.96768504010354 g
- Calories 543 calories
Step-by-step
- Cook pasta according to instructions. Meanwhile, place broccoli and water in small microwave safe bowl. Cover and microwave on high for 2 to 2-1/2 minutes or until crisp-tender. Set aside.
- In large skillet, sauté chicken in 3 tablespoons butter until no longer pink. Remove and keep warm. In same skillet, sauté onion in remaining butter until tender.
- Stir in flour until blended. Gradually add the broth and wine (or additional broth). Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until blended.
- Drain pasta and broccoli; add to onion mixture. Add chicken; heat through. Season with pepper.
Ribbons of sharp, pungent blue cheese melt into a glossy wine reduction that clings to ridged tubes of pasta, while tender cubes of poultry and crisp-tender green florets populate the pan. Cooking in a compact kitchen requires strategic movement between burners to keep the sauce from breaking. Whisking continuously while pouring liquids into the roux prevents lumps from forming in tight quarters. Controlling heat is essential when working with dairy-heavy sauces that scorch easily on high-output burners.
Judging Poultry Doneness Visually
Boneless breasts require careful monitoring because they dry out rapidly when overcooked. Slicing one 1-inch cube open reveals the interior texture without needing a digital probe. Meat that is done will look opaque white throughout rather than translucent pink, and the juices will run clear. Pull the skillet off the heat immediately once this visual threshold is met to prevent the protein from tightening further in the residual pan heat.
- Sauce separating into oily pools usually indicates the heat was too high when the cheese was added; whisk in two tablespoons of warm water off the heat to emulsify it again.
- Pasta should be drained one minute before the package directions suggest so it finishes absorbing the starch from the sauce without turning mushy.
- Leftovers keep safely in a sealed container in the refrigerator for up to three days, though the pasta will continue to absorb liquid as it sits.
