pasta with chicken, asparagus and blue cheese

By gwen -
Had some extra blue cheese to use up, so I tried this recipe without much variation. I poached the chicken, which was really easy and lets you avoid cutting it up raw.

1/2 lb. Farfalle (bow-tie) pasta [I used ziti]
6 oz. cooked chicken breast, sliced 1/4" (may be grilled, poached or broiled)
2 TB. extra virgin olive oil
1/3 C. onion, finely chopped
1 clove garlic, minced
1/2 lb. fresh asparagus, trimmed, cut into 1-1/2" lengths
1/2 C. red bell pepper, diced
1/2 C. basil leaves, loosely packed, sliced thinly [I used one of the frozen basil cubes in the freezer]
4 oz. Blue Cheese, crumbled

Serves 4

Cook pasta according to package directions, rinse, drain and set aside.
In medium nonstick skillet, heat olive oil; add onion and sauti until translucent. Stir in garlic and cook 1 minute more; add asparagus, red bell pepper, and 1/2 cup water. Cook uncovered until water evaporates and asparagus is tender, about 4-5 minutes.

Stir in basil, pasta, and sliced chicken; add salt and freshly ground pepper to taste. Gently blend in Blue Cheese and serve immediately.

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