Penne With Chicken And Broccoli In Gorgonzola Cream Sauce Recipes

GORGONZOLA CHICKEN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, place broccoli and water in a small microwave-safe bowl. Cover and microwave on high for 2 to 2-1/2 minutes or until crisp-tender. Set aside., In a large skillet, saute chicken in 3 tablespoons butter until no longer pink. Remove and keep warm. In the same skillet, saute onion in remaining butter until tender. , Stir in flour until blended. Gradually add broth and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until blended. , Drain pasta and broccoli; add to onion mixture. Add chicken; heat through. Season with pepper.

PENNE GORGONZOLA WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

CHICKEN AND PENNE PASTA WITH GORGONZOLA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 min. or until onions are tender. Remove from heat.
• Drain pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add onions, cheese and basil; stir. Cook 2 min. or until heated through, stirring occasionally.

PENNE WITH CHICKEN AND BROCCOLI IN GORGONZOLA CREAM SAUCE

Steps:

• Cook pasta according to instructions until al dente.
• While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it.
• Plunge broccoli in ice water to shock and retain slight bite. Set aside.
• Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through.
• Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste.
• Add the broccoli, drained pasta, and Gorgonzola.
• Taste and adjust seasonings.
• Serve with freshly grated Parmesan.
• Enjoy with a nice glass of white wine by the fire!

SIMPLE AND HEALHY PENNE WITH CHICKEN, BROCCOLI AND CHERRY TOMATO

Steps:

• sprinkle chicken with salt and pepper cut into bite size pieces and brown in a skillet.
• cook pasta according to package directions.
• after 7 minutes, add broccoli to the water.
• cook three more minutes and then drain.
• add broth and garlic to the skillet and boil until reduced by half.
• add tomatoes and over low heat cook until color brightens and are soft to the touch.
• add cheese and stir until well blendedadd everything together and top with parsely.

CHICKEN AND BROCCOLI PENNE

Steps:

• 1. Rub each chicken breast with olive oil, season with salt and pepper and saute in a skillet until cooked through. Once it is cooked, dice the chicken and set aside. In the same pan lightly brown the 1/4c of bread crumbs.
• 2. Poor the 1/4c of olive oil in a small sauce pan. Mince/ crush the garlic cloves and add them to the oil. Then gently heat the mixture until the garlic is golden. Take the warmed oil and garlic off the heat and set aside.
• 3. Cut the broccoli in to bite size florets. Boil the broccoli in slightly salted water for about five minutes or until tender.
• 4. Cook the pasta according to the packaging directions in a large pan. Once the pasta is cooked and drained return it to the pan and add the broccoli and chicken.
• 5. Next add the oil and garlic. Stir until everything is evenly coated. Then add the bread crumbs and Parmesan cheese. Stir well again and serve.

BAKED PENNE WITH CHICKEN, BROCCOLI, AND MUSHROOMS

Steps:

• Topping: process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
• Filling: adjust an oven rack to the middle position; preheat oven to 400°.
• Bring 4 quarts of water to a boil in a Dutch oven over high heat.
• Stir in 1 T salt and the broccoli; cook until bright green, about 1 minute.
• Remove the broccoli using a slotted spoon or wire spider and spread it out on a baking sheet to cool.
• Return the water to a boil; add in the pasta and cook, stirring occasionally, until al dente.
• Drain the pasta and toss with 1 T olive oil; leave it in the colander and set aside.
• Wipe the pot dry; add in the remaining 2 T oil and return to medium heat until shimmering.
• Add in the cremini and 3/4 t salt; cook until the mushrooms have released their juices and are brown around the edges, about 10 minutes.
• Add in the onion and cook until softened and beginning to brown, about 8 minutes.
• Stir in the garlic and thyme; cook until fragrant, about 30 seconds.
• Add in the flour and cook, stirring constantly, until golden, about 1 minute.
• Slowly whisk in the wine and the dried porcini with their reserved liquid; cook until the liquid is almost evaporated, about 1 minute.
• Slowly whisk in the broth and cream; bring to a simmer, whisking often.
• Add in the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes.
• Off the heat, stir in the Asiago and pepper.
• Add in the cooked pasta and broccoli to the sauce; stir to combine.
• Transfer to a 13 x 9 inch baking dish and sprinkle with the bread crumb topping.
• Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes.
• Serve immediately.