Creamy Blue Cheese Pasta
Creamy, tangy and quick to put together, this is a pasta for people who like their cheese to make itself known. The sauce is built on Remia Blue Cheese Dressing, one of the Remia products we supply. Blue cheese, fine herbs and a quiet note of garlic — and the same bottle earns its keep in sandwiches, burgers and as a dip. Serving size: 1-2
Ingredients List
- For the pasta
- 4 cups water
- 1 tsp salt
- 150 g fusilli
- For the chicken
- 1 tbsp olive oil
- 200 g diced chicken breast (into 1 or 1/2 cm thin cubes)
- 1 tsp ground black pepper
- ½ tsp salt
- For the sauce
- 3 tbsp unsalted butter
- 5 finely chopped garlic cloves
- 2 tsp chilli flakes
- 200 ml cooking cream
- 1 tsp lemon juice
- 2 tbsp finely chopped parsley
Step-by-Step Method
- 1
Into a large pot, add 4 cups water and 1 tsp salt. Using a spoon or spatula, mix the salt in and bring it to a boil (cook on high heat for 10 minutes or until rapid bubbles form on the surface of the water).
- 2
Add in 150g fusilli and boil for 10 minutes or until the pasta is al dente (the pasta will be soft but would also have a slight firmness when you bite into it. We achieved this by removing pasta from the cooking water just 1 minute before the pasta was fully cooked).
- 3
Drain the pasta and add to a large bowl. Set aside.
- 4
To make the chicken, add 1 tbsp olive oil in to a small pot and heat it up for 30 seconds on high heat. Then add in 200g diced chicken breast (into 1 or 1/2 cm thin cubes) and sauté using a spatula for 1 minute.
- 5
Season the chicken with 1 tsp ground black pepper and ½ tsp salt. Mix well and continue sautéing for 3 minutes or until the chicken pieces are fully cooked with a light brown crust on both sides. To check if the chicken is cooked, make a small cut on the meat; the inside should be white all the way through, not pink. Transfer to a bowl and set aside.
- 6
Take a new pan and melt 3 tbsp unsalted butter on low heat (this would take around 2-3 minutes). Increase the heat to high and add in 5 finely chopped garlic cloves and sauté using a spatula for 2 minutes or until the garlic is lightly browned. Be careful while sauteing to avoid burning.
- 7
Next, add 2 tsp chili flakes and mix with the garlic for a minute. Then, add in 200ml cooking cream and ½ cup Remia Blue Cheese Dressing while continuously stirring until fully combined and smooth. This took us around 2 minutes.
- 8
Now, add 1 tsp lemon juice and 2 tbsp finely chopped parsley, the cooked fusilli and chicken. Mix well with the sauce for 1 minute and that’s it.
