Every time I make this dish, I’m reminded of how dramatically our taste buds can change or mature as we got older. I don’t know about you, but there were certain things I avoided like the plague when I was younger. Things like sardines, anchovies, olives, pickled onions, curry and anything stinky like Parmesan or mouldy like blue cheese.
Now that I’m a ripe 32, these foods are right up there with some of my absolute favourites. And this dish, is probably one of the nicest ways to hero one of them, the blue cheese. Even though blue cheese or Gorgonzola can be an overpowering or pungent addition to a meal, if you ration it well and pair it with the right flavours, you can produce the tastiest of dishes.
Craig could probably eat blue cheese straight out of the foil wrapper, but I need a sweet addition to balance out the potency of a mouldy cheese, like the Weltevrede Fig Farm Fig & Red Onion Marmalade we bought from the DeliCATessan at Tokara in Stellenbosch, or caramelized onions and coppa/ blackforest ham on a pizza, or in this case, Woolworths Onion Marmalade. I just cannot get enough of that stuff, and it’s so versatile!
With just a hint of sweetness from the onion marmalade and white wine to complement the blue cheese, and a sprinkle of fresh Italian parsley to lift and lighten up this potentially rich & heavy dish, you are guaranteed a pasta that is perfectly balanced and decadently delicious!
(Inspired by the original recipe from TasteofHome.com)
- tagliatelle for 4 servings
- 4 chicken breasts (cut into strips and rubbed with chicken spice, pepper and garlic & herb spice)
- olive oil
- sunflower oil
- 3 garlic cloves (finely chopped)
- ¼ cup Drostdy Hof Natural Sweet White wine
- Ina Paarman Garlic & herb spice
- chicken spice
- 1 cup cream
- ¼ cup chicken broth (made with ½ block chicken stock cube)
- 1 triangle of Fairview Blue Rock full fat semi-soft blue mould cheese (at room temperature)
- ½ onion (finely chopped)
- fresh Italian or flat leaf parsley (finely chopped)
- Woolworths onion marmalade
- Cook tagliatelle in boiling water with a dash of salt & splash of olive oil until al dente.
- Meanwhile, heat up sunflower oil in a large pan on medium to high heat, and brown the chicken strips.
- Once the chicken is nicely seared, turn the heat down to medium and add the garlic & onions, then sauté for 1 minute
- Turn the heat up to medium high again and add the wine to the pan. Allow the liquid to boil until the alcohol has sufficiently cooked off or for 2 minutes
- Turn the heat down to medium again and add the cream & broth. Stir to combine and cook until the sauce is heated through and chicken is cooked through.
- Crumble ¾ of the blue cheese onto the mixture, stir to combine and when cheese has melted, take the pan off the heat.
- Dish tagliatelle into 4 pasta bowls, and evenly distribute the chicken & sauce mixture over the top of the pasta.
- Crumble the remaining blue cheese over the top, generously garnish with parsley and pop a dollop of onion marmalade in the centre.
- Serve & enjoy!