PENNE GORGONZOLA WITH CHICKEN
This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
GORGONZOLA PASTA SAUCE
Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.
Provided by Amy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 4.8 g, Cholesterol 134.1 mg, Fat 36.3 g, Fiber 0.1 g, Protein 8.6 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.9 g
PENNE POLLO ALLA GORGONZOLA
Make and share this Penne Pollo Alla Gorgonzola recipe from Food.com.
Provided by The Italian Cook
Categories Penne
Time 45m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Using a medium saute pan, add oil, mushrooms, onions, garlic, and tomatoes, and a pinch of salt and pepper, and then saute until mushrooms are soft.
- Add chicken about halfway through the saute (you can also use grilled chicken and add it at the end if you want).
- Now add cream and half and half mixture with the gorgonzola cheese and Parmesan; put back on a medium flame; reduce until bubbles thicken, but don't overcook! The sauce will become clumpy on noodles once served, if overcooked.
- Taste the sauce and add salt and pepper for taste (you most likely will have to do this).
- If you precooked the noodles warm them up in a hot water bath before adding to the sauce.
- Add a little water to the sauce with the noodles because the noodles really absorb the sauce.
- Note: This recipe should make 1 serving and you usually add about a handful and a half of cooked penne to the sauce. I hope you enjoy this recipe, it is so delicious, and I hope my amounts are correct!
Nutrition Facts : Calories 1874.9, Fat 124.5, SaturatedFat 58.3, Cholesterol 379.9, Sodium 565.7, Carbohydrate 139.6, Fiber 18.5, Sugar 2.4, Protein 56.8
POLLO CON ZUCCA E GORGONZOLA: CHICKEN WITH SQUASH AND GORGONZOLA
Steps:
- For the chicken breasts: In a large saucepan, heat the extra-virgin olive oil and saute the onions for a minute, or until soft. Add the rosemary and chicken to the pan. Season the chicken with salt and pepper, and cook for a few minutes on each side, or until it is fully cooked and starts to brown. Finish cooking the chicken by adding the wine at the very end to deglaze the pan.
- For the Zucca sauce: In a large saucepan, heat the extra-virgin olive oil and saute the onions for a minute, or until soft. Add the butternut squash, and cook for 5 minutes, or until tender. Add the vegetable stock, and salt and pepper, to taste, and let reduce. Stir in the gorgonzola cheese until it is fully melted in the sauce.
- Transfer the chicken breasts to a warm plate, generously spooning the zucca sauce all over. Serve immediately.
POLLO ALLA GORGONZOLA
Steps:
- Layer proscuitto, then fontina cheese on top of chicken. Tightly roll chicken breast, secure with toothpicks. Heat olive oil and 1 tablespoon of the butter in oven-proof skillet over medium heat. Brown chicken, roll on all sides. Add chicken broth to pan, bake at 350F for about 30 minutes or until cooked through. While chicken is baking, heat remaining 1 tablespoon butter in small saucepan over low heat. Add cream, stirring often until hot. Season with salt & pepper. Add Gorgonzola cheese, stir until melted. Stir in 1-1/2 teaspoons minced parsley. When chicken is cooked, remove toothpicks and slice roll into 1-inch thick slices. Arrange slices along left side of plate in a half-moon shape. Pour a scant 1/2 cup of Gorgonzola sauce over chicken. Toss remaining sauce with pasta, place on right side of plate. Sprinkle a pinch of minced parsley over the sauce and decorate the rim of plate by adding 5 small springs of parsley like the points of a star and dust rim in between with paprika. Makes one generous serving.
PETTO DI POLLO CON GORGONZOLA
Make and share this Petto Di Pollo Con Gorgonzola recipe from Food.com.
Provided by Pinay0618
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium heavy-bottom saucepan, bring the cream to a boil. Reduce the heat to a good simmer and cook, stirring frequently, until it is thickened and reduced by about half, about 15 to 20 minutes. Stir in the Gorgonzola and continue to cook, stirring frequently, until the cheese is melted and combined with the cream, 1 to 2 minutes. Remove from heat and reserve in a warm place.
- Bring a large pot of water to boil. Blanch the spinach to bring out the color, then drain and shock in a bowl of ice water. Drain again, pressing out all excess water. Set aside.
- Pound the chicken: Place each chicken breast between two sheets of plastic wrap and pound to a thickness of one-fourth inch without tearing. Season each breast with a pinch of salt and pepper on each side, then dredge in flour to coat.
- In a large sauté pan over medium-high heat, heat the oil until hot, then brown the chicken on each side, one piece at a time, 1 to 2 minutes per side. Adjust the heat as needed to keep the chicken from burning, and add oil as needed to keep a thin film on the bottom of the pan. Remove the chicken to a platter to keep warm.
- In the same sauté pan, add a little oil if needed to maintain a thin film, then stir in the garlic. Cook over medium-heat just until aromatic. Stir in the spinach, then the sauce. Cook, stirring constantly, for a minute or so to merge the flavors. Remove from heat.
- Heat the broiler and place each chicken breast on an oven-proof plate. Spoon one-fourth of the cream and spinach over each breast, then evenly sprinkle the mozzarella and Parmigiano-Reggiano cheese over each portion.
- Place each plate briefly under the broiler to melt the cheese and brown the sauce slightly. Sprinkle the plates with chopped parsley and serve immediately.
Nutrition Facts : Calories 439.4, Fat 35.1, SaturatedFat 19.8, Cholesterol 141, Sodium 521.1, Carbohydrate 6.7, Fiber 2.5, Sugar 0.8, Protein 26.1
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