Chicken Gorgonzola Pasta
From halb 16 years ago
- 20 minutes to make
- Serves 4
This dish is just as good as any restaurant's Chicken Gorgonzola. The lemon zest adds so much flavor to the dish.
Ingredients
- 2 large boneless, skinless, chicken breasts, cut into 1" cubes shopping list
- salt shopping list
- pepper shopping list
- 1 T olive oil shopping list
- 3 tablespoons unsalted butter shopping list
- 3 shallots, minced shopping list
- 1 lb. farfalle, fusilli, or penne pasta shopping list
- 1/2 cup chicken stock shopping list
- 1/2 lb. gorgonzola cheese, rind removed, cut into small pieces shopping list
- 3/4 cup heavy (double) cream shopping list
- Grated zest of 1 lemon shopping list
- salt and freshly ground pepper shopping list
- 6 fresh sage leaves, coarsely chopped shopping list
How to make it
- 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.
chefmeow
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "