PASTA WITH CHICKEN, CURLY ENDIVE, AND BLUE CHEESE

Pasta with Chicken, Curly Endive, and Blue Cheese image

Yield Makes 6 servings

Number Of Ingredients 8

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1 pound gnocchi-shaped pasta (such as cavatelli) or shell pasta
3 tablespoons olive oil
1 large red onion, halved, sliced crosswise
4 skinless boneless chicken breast halves, cut crosswise into 1/3- to 1/2-inch-thick slices
4 teaspoons chopped fresh rosemary
1 head of curly endive, trimmed, very coarsely chopped (about 12 cups)
1 1/2 cups crumbled blue cheese (such as Maytag; about 9 ounces)
3/4 cup coarsely chopped toasted walnuts (optional)

Steps:

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large deep skillet over medium-high heat. Add onion; sauté until slightly softened, about 4 minutes. Sprinkle chicken with salt and pepper; add to skillet with rosemary and sauté until chicken is almost cooked through, about 4 minutes. Add endive; toss until slightly wilted and chicken is cooked through, about 1 minute.
Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add chicken mixture, blue cheese, and enough pasta cooking liquid to moisten; toss to blend. Season with salt and pepper. Transfer to large bowl; sprinkle with nuts, if desired.