Bucatini With Chicken And Gorgonzola Recipes

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PENNE GORGONZOLA WITH CHICKEN



Penne Gorgonzola with Chicken image

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

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

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.

BUCATINI WITH CHICKEN MARINARA



Bucatini With Chicken Marinara image

Make and share this Bucatini With Chicken Marinara recipe from Food.com.

Provided by Givmealaf

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

16 ounces bucatini pasta
1/4 cup olive oil
3/4 cup yellow onion, diced
3/4 cup carrot, diced
1/2 cup red bell pepper, diced
1 lb boneless skinless chicken breast, 1 1/2-inch cubes
2 tablespoons fresh garlic, sliced
3/4 cup mixed mushrooms, sliced thick
3/4 teaspoon basil
1 1/2 teaspoons oregano
1/4 teaspoon sage
3/4 teaspoon black pepper
4 1/2 cups chicken stock
1 3/4 cups tomato paste
parmesan cheese (optional)

Steps:

  • To make sauce, heat olive oil in large pot over medium heat. Saute onions, carrots and peppers for 5 minutes.
  • Add chicken and garlic. cook and stir for 10 minutes.
  • Add mushrooms, chicken stock and all of the spices.
  • When the sauce begins to boil, stir in tomato paste until smooth.
  • When sauce begins to boil again, reduce heat to a simmer and cook 20 minutes or until sauce has reached a medium-thin consistency.
  • Meanwhile, cook pasta to al dente and drain.
  • Pour hot sauce over hot pasta.
  • Garnish with Parmesan cheese if desired.

Nutrition Facts : Calories 596.8, Fat 14.7, SaturatedFat 2.6, Cholesterol 53.8, Sodium 965, Carbohydrate 82.4, Fiber 6.7, Sugar 16.2, Protein 34.5

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