Train Wreck Pasta! Or Parsnip Fusilli!

Every week on a Monday, I make what we call a clean out the refrigerator or train wreck pasta, and it's usually one of the best meals of the week!  We use all the leftovers and whatever else is in the fridge!

Recipe for four:
2 c onions, chopped
2 c parsnips, chopped
4 cloves garlic, finely chopped
1 t fresh rosemary, very finely chopped
2 t paprika
1/2 c Stilton, crumbled
2 c cooked chicken, chopped up
S&P to taste
1 c cream
3 T olive oil
1 T butter
1 16 oz packet of Fusilli pasta

First get the salted pasta water boiling in a very large pot.  While that's happening add the oil and butter to a large saute pan over high heat.  When the oil's hot add the vegetables and cook until soft and slightly brown.  Then lower the heat and add the cooked chicken and warm it through.

When the pasta is done, drain and return to the pot it was cooked in and add a couple of big glugs of olive oil and stir, then place a lid on the pot.  Now back to the sauce, add the cream, Stilton, paprika and rosemary and stir and cook until the cheese has melted and everything has combined...

Plate the pasta and then the sauce on top, onto warm plates!

Bon Appetit!  Chef  Hobbes