Pasta with Chicken, CARAMELIZED ONIONS, and Blue Cheese

You may have noticed that I haven't posted anything in two or three years. That's because I haven't actually eaten anything for a long long time.

Okay, so that's not true. I've just been busy--raising a family, commuting to work, selling gold records under the pseudonym of Lil Wayne, etc. etc.

And, frankly, you know, sometimes you just don't come across that many new recipes that really float your boat.  In fact, I tried the one I'm about to share maybe 18 months ago. I liked it fine, and made a note of it, but didn't come back to it until tonight. And LOVED it. So very tasty. It's all about the caramelized onions, which, let's admit it: some of your kids may hate. Too bad. Give 'em baby carrots and then help yourself to a third serving.

This recipe comes from a book James gave me for Christmas put out by Food & Wine Books, called "Quick From Scratch Chicken Cookbook." Yeah, I know, right? Some Time Inc. mass-produced, un-authored grocery store text.  But, ya know, it's all about the caramelized onions, right?

Pasta with Chicken, CARAMELIZED ONIONS, and Blue Cheese

1 Tablespoon butter

3 Tablespoons olive oil

2 onions, quartered and cut into thin slices

1-1.5 lbs. boneless, skinless chicken breast

3/4 teaspoon dried rosemary, crumbled between your palms

1 garlic clove, minced (not between your palms)

3/4-1 lb short pasta of your choice

2 ounces crumbled blue cheese (about 1/2 cup)

Salt and pepper to taste

1. Trim chicken and season with salt, pepper, and rosemary
2. Begin to boil water with added salt.
3. Melt the butter and 2 TB oil over medium-high heat. Add the onions and 1/2 t salt and cook until the onions are very well browned.  Remove from pan. 
4. Add 1 TB oil to pan and reduce heat to medium. Cook chicken until brown, about 5 minutes. Turn. Cook another 3 minutes. Add garlic and stir for 30 seconds.  Cover the pan, remove from heat, and allow to steam for 5 minutes. 
5. Add pasta to water. Cook until al dente, about 5-7 minutes, depending. DO NOT OVERCOOK.
6. Cut chicken into 1/4 inch slices.
7. Drain past, RESERVING 1/4 CUP OF WATER
8. In a large bowl, toss pasta, chicken, any juices in the pan, onions, blue cheese, salt, pepper, and 2 TB of pasta water. Mix. 
9. If pasta seems dry, add a little more water. 
10. Serve with crusty bread, a leafy salad, and raw baby carrots. 

Family Ratings: 

Lucy ("Are you kidding? Caramelized onions???"): 10

Will, who, though less demonstrative, admits the caramelized onions are nice: 9

James, who spent most of the meal picking the caramelized onions off the chicken: 7-8.5

Ellen, who seemed surprised how much she likes this dish: 10

Paul, who, let's face it, likes his own cooking a little too much: 10

Petra, our Italian exchange student who likes her al dente very al dente: Not yet sure how my cooking compares to the fine, fresh, Italian fare upon which she was raised!