Chicken Pasta with Peach, Endive and Blue Cheese
/1 ½ oz. extra virgin olive oil
leftover chicken, shredded
cups/8 oz. diced peach
cups/6 oz. endive
thinly sliced on the bias
cup/2 oz. crumbled blue cheese
Bring a large pot of salted water to a boil. Cook the farfalle according to package directions. Drain and reserve.
While the pasta is cooking, make the vinaigrette. Whisk together the balsamic vinegar, garlic, and olive oil. Reserve.
In a large bowl, toss together the farfalle, chicken, peach, endive, parsley and blue cheese. Drizzle with vinaigrette. Toss to coat.
Taste and adjust seasoning. Divide between 4 bowls.
An exclusive SharethePasta.org recipe.
National Pasta Association Recipe