Creamy Blue Cheese Pasta

This is a creamy and flavourful dish that is easy to make and perfect for cheese lovers. The rich and tangy taste of blue cheese gives the pasta a delicious twist.

For our recipe, we have used Remia Blue Cheese Dressing, provided to us by one of our partners, Sosun Fihaara. This is a creamy, tangy salad dressing made with blue cheese, fine herbs and a subtle hint of garlic. It can also be used in sandwiches, burgers or as a dip.

Serving size: 1-2

Ingredients:

For the pasta:

• 4 cups water
• 1 tsp salt
• 150g fusilli

For the chicken:

• 1 tbsp olive oil
• 200g diced chicken breast (into 1 or 1/2 cm thin cubes)
• 1 tsp ground black pepper
• ½ tsp salt

For the sauce:

• 3 tbsp unsalted butter
• 5 finely chopped garlic cloves
• 2 tsp chilli flakes
• 200ml cooking cream
• ½ cup Remia Blue Cheese Dressing
• 1 tsp lemon juice
• 2 tbsp finely chopped parsley

Instructions:

1. Into a large pot, add 4 cups water and 1 tsp salt. Using a spoon or spatula, mix the salt in and bring it to a boil (cook on high heat for 10 minutes or until rapid bubbles form on the surface of the water).
2. Add in 150g fusilli and boil for 10 minutes or until the pasta is al dente (the pasta will be soft but would also have a slight firmness when you bite into it.  We achieved this by removing pasta from the cooking water just 1 minute before the pasta was fully cooked).
3. Drain the pasta and add to a large bowl. Set aside.
4. To make the chicken, add 1 tbsp olive oil in to a small pot and heat it up for 30 seconds on high heat. Then add in 200g diced chicken breast (into 1 cm thin cubes) and sauté using a spatula for 1 minute.
5. Season the chicken with 1 tsp ground black pepper and ½ tsp salt. Mix well and continue sautéing for 3 minutes or until the chicken pieces are fully cooked with a light brown crust on both sides. To check if the chicken is cooked, make a small cut on the meat; the inside should be white all the way through, not pink. Transfer to a bowl and set aside.
6. Take a new pan and melt 3 tbsp unsalted butter on low heat (this would take around 2-3 minutes). Increase the heat to high and add in 5 finely chopped garlic cloves and sauté using a spatula for 2 minutes or until the garlic is lightly browned. Be careful while sauteing to avoid burning.
7. Next, add 2 tsp chili flakes and mix with the garlic for a minute. Then, add in 200ml cooking cream and ½ cup Remia Blue Cheese Dressing while continuously stirring until fully combined and smooth. This took us around 2 minutes.
8. Now, add 1 tsp lemon juice and 2 tbsp finely chopped parsley, the cooked fusilli and chicken. Mix well with the sauce for 1 minute and that’s it.