Pasta with Chicken, Frisée and Stilton

Boil salted water for pasta and cook it, reserving some of the cooking liquid. Meanwhile, cut a half pound or more of chicken cutlets into one-inch pieces. Chop an onion and cook it in some olive oil until it begins to soften, then add the chicken; sprinkle with salt and pepper and about a tablespoon of freshly chopped rosemary and cook for about four minutes. Separate a head of frisée. when the chicken is almost cooked through, add the frisée and cook until wilted, just a minute or so. Add the pasta to the chicken mixture, along with a handful of crumbled Stilton or another blue cheese. Add a couple tablespoons of the pasta water if needed to soften the cheese and moisten the sauce. Season with salt and pepper and garnish with toasted walnuts.

— Recipe from Mark Bittman’s Kitchen Express