Recipe

Chicken Gorgonzola Pasta Recipe

	Halb / All my dishes 9 months, 3 weeks ago This dish is just as good as any restaurant's Chicken Gorgonzola. The lemon zest adds so much flavor to the dish. Prep:20m Cook:20m Servings:4	Halb
	italian flavorful

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Ingredients

2 large boneless, skinless, chicken breasts, cut into 1" cubes

salt

pepper

1 T olive oil

3 tablespoons unsalted butter

3 shallots, minced

1 lb. farfalle, fusilli, or penne pasta

1/2 cup chicken stock

1/2 lb. Gorgonzola cheese, rind removed, cut into small pieces

3/4 cup heavy (double) cream

Grated zest of 1 lemon

Salt and freshly ground pepper

6 fresh sage leaves, coarsely chopped

Directions

Season cubed chicken with salt and pepper

In a large frying pan, heat olive oil. Saute chicken breasts until cooked through. Set aside.

Bring a large pot of water to a boil.

Meanwhile, in the same pan used for chicken breasts, melt the butter. Add the shallots and saute until soft, about 4 minutes.

Generously salt the boiling water, add the pasta, and cook until al dente, 9-11 minutes.

Reduce the heat under the frying pan to low and add the stock, cheese, cream , and lemon zest. Season with salt and pepper to tast and stir until all the ingredients are smooth and melted, about 4 minutes.

Drain the pasta and add it to the frying pan. Remove from the heat. Add the chicken and sage; toss briefly until the pasta is well coated with the sauce. If the sauce seems to thick, add a bit more chicken stock or a splash of hot water. Pour into a large, shallow bowl. Serve immediately.

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Comments

chefmeow 9 months, 3 weeks ago said:
Wow, this sounds decadent. Love all the flavors going on here. You have my 5. Great post.

pluginbaby 2 months, 2 weeks ago said:
I literally just made this dish and had to come and let you know just how amazing it is!

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Alterations

pluginbaby 2 months, 2 weeks ago said:
This dish doesn't need any alterations, however when I made it I used thinly sliced leek instead of shallots (just because that's what most italian restaurants I've been to have used) and added porcini mushrooms to it/used the stock from those instead of chicken stock. I also left out the lemon zest because I'm allergic. I also tossed a bit of grated parmesan into the sauce along with the gorgonzola. GREAT RECIPE!!

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