Chicken Pappardelle with Cambozola Cheese Sauce

- 1 – 2 Tbsp canola oil (15 – 25 mL)
- 1 large white onion, diced
- 3 garlic cloves, minced
- 1 cup half and half cream (250 mL)
- 1 cup Cambozola cheese, rind removed, cut into small pieces (250 mL)
- 10 oz pappardelle pasta (300 g)
- 2 tbsp canola oil, divided (25 mL)
- 2 lb boneless, skinless chicken thighs, cut into 1” (2.5 cm) pieces (1 kg)
- 3 garlic cloves, minced
- 1- 2 Tbsp hot sauce (15 - 25 mL)
- ¼ cup minced chives (15 - 25 mL)
- ¼ cup chopped Italian parsley (50 mL)
1. In a heavy bottomed saucepan, heat canola oil over medium low heat. Add onion and cook until soft. Add garlic and cook for 1 more minute. Add half and half cream and bring to a boil. Immediately reduce heat to a simmer. Add cheese to the mixture, stirring constantly, until melted. Cover and keep warm.
2. Meanwhile, cook pasta according to manufacturers instructions; drain and keep warm.
3. In a large skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Add chicken to the skillet and sauté until browned. Reduce heat and add garlic; cook while stirring for about 1 minute. Whisk remaining 1 Tbsp (15 mL) canola oil and hot sauce together and add to skillet, stirring to evenly coat chicken.
4. In a bowl, combine cooked pasta and Blue Cheese Sauce, stirring to evenly coat pasta. Divide pasta equally amongst 4 bowls and top with equal amounts of chicken. Garnish with minced chives and parsley and serve immediately.