Spaghetti with Blue Cheese, Roast Chicken & Veg in Olive Oil Sauce

spaghetti with roast chicken, rapini, radicchio, and peppers recipes

This is a light and lovely dish, full of colour and flavour!  It cooks up quick, in about 20 minutes cooking time.  The ingredients here are simple…chicken, rapini, orange pepper, and blue cheese.  The magic in this dish is in the colours, and the sauce takes a back seat.  Here, the noodles are coated in a simple drizzle of EVOO.  While the sauce and cooking of this dish are simple, the flavour is far from it.  Add roasted pine nuts and/or baked prosciutto for even more interest and taste.  Quick and easy.  Enjoy!

 

SPAGHETTI WITH BLUE CHEESE, ROASTED CHICKEN & VEG IN OLIVE OIL SAUCE

700 g Spaghetti, cooked to package instructions
2 Chicken Breast, roasted
1 Orange pepper, chopped in half & roasted
1 small bunch Rapini, rough chopped & sautéed
1/2 Radicchio, rough chopped
1 cup Red Onion, chopped
3 cloves Garlic, minced
1/2 cup Blue Cheese, crumbled
Kosher Salt & Fresh Pepper, to taste
EVOO

 

Fill large pot with water, and add a few tbsp. of Kosher salt into the pot.  Turn stove onto high, and boil spaghetti noodles as per package instructions.

Turn convection oven on to 350~.

Rinse the chicken breasts with water and pat dry.  Onto a large baking sheet, place the chicken breasts and pepper.  Season both with salt and pepper.  Roast in oven until chicken juices run clear, and peppers are slightly charred, about 20 minutes.

Turn oven burner on to medium heat.  In a large sautee pan, add the minced garlic and onion.  Add enough EVOO to fully coat the bottom of the pan (probably about 1/4 cup or so).  Sautee until onions are transparent, about 7 minutes.  Add the chopped rapini and radicchio, and sautee until cooked, about 5 minutes.

Once the spaghetti is cooked, drain the noodles, reserving about 1/2 cup salted water.  Add the noodles to the sautee pan.  Add the reserved water and toss.

Remove the chicken and pepper from the stove.  Rough chop both, and then add into the pan with the spaghetti.  Toss.  Add a little more EVOO if necessary.  Add the crumbled blue cheese.  Season with kosher salt & fresh pepper.  To serve, place into individual bowls, and then add a little fresh pepper to the bowl.  Enjoy!

 

spaghetti with roast chicken, rapini, radicchio, and peppers recipes

Mangia!  Let’s Eat!

2 replies »

Let me know what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s