gargamelshitsblu

fat mans pasta dinner:

2 slices bacon
4 chopped up chicken thighs
small scallion, minced
clove garlic, roughly chopped
S&P
some blue cheese (point reyes melts well and tastes fantastic)
shredded hard italian cheese (parm, pecorino, asiago, romano, etc...)
some 1/2 and 1/2
pinch of flour to thicken
cheese ravioli
finely diced chives to garnish

step 1: open a bottle of wine. red wine. something full bodied to stand up to the strong blue-cheese flavor. I am drinking Clos La Coutale, Cahors, 2002 ($12 cheap). pour yourself a glass and have a drink.

step 2: start the bacon in the pan and cook until the fat runs. you might be tempted to throw that fat out but NO! add the chicken and scallion and garlic. after the chicken browns - if you think there is too much fat juice and are tempted to drain it - NO! throw in a couple sliced up mushrooms to soak up 'the nectar'. don't forget salt and pepper! add the cheese's and cream and when bubbling, add a pinch or two of flour to help thicken. multi-tasking wise, your pasta should be cooked and ready to drain by this point.

step 3: you've been neglecting your glass of wine! shame on you. chug-a-lug and pour yourself another. you've earned it!

step 4: pour the chicken/bacon/cheese sauce over the ravioli or tortellini and sprinkle on some chives. your should have enough suace for three or four plates. viva la leftover.

step 5: make a mental note to excersize in the near future and dig in.