It all started with a bag of pistachios that were on sale...
1 pound farfelle pasta (or other type)
3 chicken breast halves, cut into bite-sized pieces (about 2 pounds) + 2 T. Butter and 2 T. olive oil
4 cloves garlic, minced
1/4 cup flour
3 cups chicken broth
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon dried tarragon
6 ounces crumbled blue cheese
1 large tomato,diced
6 ounces roasted, salted shelled pistachios
Cook pasta: Bring water to a boil, add a palmful of salt and stir in pasta. Let cook until al dente (about 15 minutes).
Meanwhile, heat butter and oil in a medium soup pot and cook chicken until almost done. Stir in garlic. Sprinkle in flour and cook, stirring, until flour is incorporated. Add chicken stock, salt, pepper and tarragon. Simmer, uncovered, ten minutes. Fold in cooked, drained pasta and tomato. Transfer to a large serving dish and sprinkle pistachios all over the top. Serves 4 - 6.