Apple Gorgonzola Fettuccine Recipes

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FETTUCCINE WITH CHICKEN, LEEKS, AND GORGONZOLA



Fettuccine with Chicken, Leeks, and Gorgonzola image

This delicious, rich, and creamy Gorgonzola fettuccine pasta dish is one of my very favorites. It's also wonderful the next day if you are lucky enough to have leftovers! Omit the chicken for a delicious vegetarian dish. You can also use multi-colored fettuccine pasta.

Provided by Robin

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 6

Number Of Ingredients 12

1 (12 ounce) package dry spinach fettuccine
2 tablespoons olive oil, divided
1 tablespoon butter
2 large skinless, boneless chicken breasts, cut into bite-sized pieces
2 large leeks, chopped, or more to taste
2 cloves garlic, chopped, or more to taste
1 cup chicken broth
1 cup heavy whipping cream
⅓ cup crumbled Gorgonzola cheese
½ cup chopped toasted walnuts
salt and ground black pepper to taste
1 bunch chopped fresh parsley for garnish

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and toss with 1 tablespoon olive oil. Set aside and keep warm.
  • Heat remaining tablespoon olive oil and butter in a skillet over medium heat. Add chicken and leeks; cook and stir until leeks are tender and chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Pour in chicken broth; continue cooking 2 to 3 minutes more. Pour in heavy cream. Reduce heat; let simmer until thickened, about 5 minutes.
  • Stir Gorgonzola cheese and walnuts into the skillet with the chicken; continue to simmer until cheese has melted, 2 to 3 minutes. Season with salt and pepper. Toss with cooked pasta. Top with parsley.

Nutrition Facts : Calories 616 calories, Carbohydrate 51.9 g, Cholesterol 113.5 mg, Fat 33.6 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 14.1 g, Sodium 398.3 mg, Sugar 4.4 g

GORGONZOLA AND APPLE PORK CHOPS



Gorgonzola and Apple Pork Chops image

Pork chops with a wonderfully different zing. Easy to make, yet it appears as though you slaved all day long! This dish is great served with any type of potato.

Provided by Kimberly Watson

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 45m

Yield 4

Number Of Ingredients 5

1 tablespoon vegetable oil
4 large boneless pork chops, that can be butterflied
3 tablespoons butter
2 sweet apples of your choice, peeled and chopped
1 ½ cups crumbled gorgonzola cheese

Steps:

  • Butterfly each pork chop by slicing horizontally through the center with a sharp knife. Leave them attached on one side so they can be flipped open to create a butterfly shape.
  • Heat oil in a large skillet over medium high heat. Add pork chops, reduce heat to medium and cook slowly for 5 to 7 minutes each side, or until they are done to your liking. Set aside.
  • Melt butter or margarine in a medium skillet over medium heat. Add apples and saute until tender, then turn off heat and add cheese to skillet. Mix together slowly to form a creamy thick sauce.
  • Place reserved chops on serving plate and stuff each one with 1/4 of the apple/cheese mixture. Serve hot.

Nutrition Facts : Calories 442.6 calories, Carbohydrate 10.7 g, Cholesterol 125.7 mg, Fat 30.5 g, Fiber 1.7 g, Protein 31.5 g, SaturatedFat 16.5 g, Sodium 823.7 mg, Sugar 7.4 g

APPLE AND GORGONZOLA SALAD



Apple and Gorgonzola Salad image

This dressing is one my Grandmother used to make. I added the Gorgonzola. I mistakenly marinated the apples in the dressing for a few hours one day and it tasted so good, I do it every time now.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup heavy whipping cream
1/4 cup red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium red apple, thinly sliced
1/2 cup crumbled Gorgonzola cheese
2 cups torn curly endive

Steps:

  • In a small bowl, whisk the cream, vinegar, salt and pepper. Stir in the apple and cheese. Cover and refrigerate for at least 1 hour., Divide endive between two plates; top with apple mixture.

Nutrition Facts : Calories 358 calories, Fat 30g fat (20g saturated fat), Cholesterol 107mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 8g protein.

APPLE-GORGONZOLA SALAD WITH RED WINE VINAIGRETTE



Apple-Gorgonzola Salad with Red Wine Vinaigrette image

20 minutes and two steps is all it takes to toss together a lovely salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 9

1/3 cup olive or vegetable oil
1/4 cup red wine vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 bag (10 oz) mixed baby greens or Italian-blend salad greens
1 medium red or green apple, chopped (1 cup)
1/2 cup crumbled Gorgonzola or blue cheese (2 oz)
1/3 cup chopped walnuts, toasted

Steps:

  • In small bowl, beat vinaigrette ingredients with wire whisk until smooth.
  • In large bowl, toss salad ingredients with vinaigrette just before serving.

Nutrition Facts : Calories 230, Carbohydrate 10 g, Cholesterol 5 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 8 g, TransFat 0 g

FETTUCCINI WITH CREAMY GORGONZOLA SAUCE



Fettuccini With Creamy Gorgonzola Sauce image

Make and share this Fettuccini With Creamy Gorgonzola Sauce recipe from Food.com.

Provided by MsBindy

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fettuccine
2 tablespoons butter
1/2 cup heavy cream or 1/2 cup milk
4 ounces gorgonzola, cut into small pieces
4 ounces cream cheese, cut into 1/2 inch cubes
fresh ground black pepper
1/2 cup parmesan cheese, freshly grated

Steps:

  • Cook fettucini according to package directions.
  • In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
  • Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
  • Add freshly ground black pepper.
  • When pasta is al dente, drain it and mix it into the sauce.
  • Toss well to coat the pasta and serve immediately.
  • Pass the grated Parmesan at the table.

CURLY ENDIVE, APPLE, AND GORGONZOLA SALAD



Curly Endive, Apple, and Gorgonzola Salad image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 7

3 small heads curly endive, preferable frisee
3 large Granny Smith apples
1 1/2 cups heavy cream
3/4 cup red wine vinegar
3 ounces Gorgonzola, crumbled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl.
  • Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.)
  • At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.

GORGONZOLA BAKED APPLES WITH BALSAMIC SYRUP



Gorgonzola Baked Apples with Balsamic Syrup image

Gorgonzola cheese and a balsamic vinegar reduction sauce are pleasing partners to sweet apples. Serve this fruity favorite alongside any entree. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1/3 cup chopped hazelnuts
1/4 cup butter, chopped
3 tablespoons crumbled Gorgonzola cheese
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon onion powder
6 medium tart apples, cored
1 cup balsamic vinegar

Steps:

  • In a small bowl, combine the first seven ingredients. Stuff apples with mixture and place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until apples are tender., Meanwhile, in a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 1/3 cup. Drizzle over apples.

Nutrition Facts : Calories 226 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 4g fiber), Protein 2g protein.

FENNEL, APPLE, AND GORGONZOLA SALAD



Fennel, Apple, and Gorgonzola Salad image

Categories     Salad     Blue Cheese     Currant     Apple     Fennel     Fall     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 crisp apples, such as Gala or small Fuji, thinly sliced
3 tablespoons dried currants
2 medium fennel bulbs (sometimes called anise; 2 lb total)
4 oz Gorgonzola (preferably dolce), crumbled

Steps:

  • Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss.
  • Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer.
  • Gently toss fennel with apples and season with salt and pepper. Serve salad topped with Gorgonzola.

APPLE GORGONZOLA FETTUCCINE



Apple Gorgonzola Fettuccine image

My absolute favorite pasta dish! My version inspired by the same dish at the Cyclops Restaurant in Seattle.

Provided by Julesong

Categories     Cheese

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

2 inches dry spinach fettuccine, cooked according to package directions
4 tablespoons butter
1/2 teaspoon minced garlic
1 medium apple, sharp and crisp
1/4 cup walnut pieces
1/3 cup crumbled gorgonzola
salt, to taste

Steps:

  • Cook fettucini according to package directions.
  • Cut the apple into 1-inch pieces.
  • (Peel first if you like- it's up to you.) Melt one Tbsp of butter in a pan, and saute the minced garlic until soft.
  • Add the rest of the butter to the pan, then the walnuts and apples and saute until the apples are just heated through.
  • Be careful that they don't get soggy.
  • Make sure your noodles are heated (you can run hot water over them if they've gone cold, or perhaps briefly microwave them)!
  • Quickly toss the hot noodles together with the sauteed mixture and the crumbled gorgonzola cheese.
  • Salt to taste.
  • Enjoy!

Nutrition Facts : Calories 831.1, Fat 78.3, SaturatedFat 39.4, Cholesterol 155.8, Sodium 956.5, Carbohydrate 24.6, Fiber 5.3, Sugar 15.4, Protein 15

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