Ingredients
1 cup pasta
4 ounces blue cheese, crumbled
1/4 cup milk
1 lb chicken
4 tablespoons olive oil
salt (optional)
seasoning (optional)
Method
Sources
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dataset
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Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
Pasta roller and cutter for fresh pasta, laminated doughs
Stainless press for hard cheeses — cheddar, gouda, manchego
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
Pasta roller and cutter for fresh pasta, laminated doughs
Stainless press for hard cheeses — cheddar, gouda, manchego
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Bring water to a boil in a pot and add salt and pasta. Heat olive oil in pan and add chicken, salt and seasoning. Cook chicken thoroughly and drain. Cook pasta thoroughly and drain. Add pasta, chicken, bleu cheese and milk into small pot and heat until cheese is melted and sauce thickens, stirring frequently. Remove from heat and serve.