Mrs J may have mentioned a few too many times in her twitter feed that she likes roquefort cheese. This pasta dish really shouldn’t have a distinct taste of roquefort, but builds on blue cheese giving it enough saltiness and background oomph. If you’re not using roquefort (and by all means you don’t have to) you may want to increase the amount of cheese.

Here’s how you make it. Dice two chicken breasts. (Mrs J will spare you the picture of raw chicken breast. Let’s face it, raw chicken doesn’t look all that great.) Also, cut a large red onion in half and slice.

Get two endives and give them a rough chop.

Bring some water to the boil and cook your pasta. Mrs J is using penne, but gnocchi style or farfalle pasta would be great too. 2-3 handfuls per person and one for the pot. When done, season with olive oil, salt and pepper.

Heat a pan with some butter and oil. When the butter stops bubbling add the onions to brown.

Turn the heat down slightly. Add the cubed chicken. Let fry to slightly brown the chicken and make sure the onions go soft. Season with a good pinch of salt, black pepper and about a teaspoon of dried rosemary.

Add the endives. Let fry together with the chicken and onions for a minute. The good thing about endives is that they don’t disintegrate that easily, so you can fry them for a minute without any problem.

Add 2 dl of double strength chicken stock and crumbled roquefort cheese.

Mrs J used about 75g, but use more if you like (and especially if you’re using a blue cheese that isn’t as strong as roquefort).

Get your cooked and seasoned pasta. Fold it into the pan and toss to coat the pasta thoroughly. Take the pan off the heat and let everything sit for a few minutes for the tastes to mix. Give the whole dish a taste and add salt and black pepper as needed.

Plate or serve as-is in the pan, perhaps with a sprig of fresh rosemary.