Chicken Pasta with Peach, Endive and Blue Cheese

Looking for something new and different? This recipe really caught my eye when it arrived in our inbox. I love the flavor combination and have added it to my must-try list. I need to get to the store to pick up some blue cheese this weekend. The perfect dish for this time of the year.

Today’s guest post recipe is courtesy of Pasta Fits and will make approximately 4 servings. You can visit their website to learn more about them and to get additional free recipes.

Chicken Pasta with Peach, Endive and Blue Cheese Recipe

4 oz. farfalle
1 Tbsp. balsamic vinegar
1 tsp. grated garlic
3 Tbsp. /1 ½ oz. extra virgin olive oil
6 oz. cooked leftover chicken, shredded
2 cups/8 oz. diced peach
1 1/2 cups/6 oz. endive thinly sliced on the bias
2 Tbsp. parsley
1/4 cup/2 oz. crumbled blue cheese

Bring a large pot of salted water to a boil. Cook the farfalle according to package directions. Drain and reserve.

While the pasta is cooking, make the vinaigrette. Whisk together the balsamic vinegar, garlic, and olive oil. Reserve.

In a large bowl, toss together the farfalle, chicken, peach, endive, parsley and blue cheese. Drizzle with vinaigrette. Toss to coat.

Taste and adjust seasoning. Divide between 4 bowls.

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