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.
PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE
Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.
Provided by Brian Graves
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
- Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
- Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.
Nutrition Facts : Calories 494.4 calories, Carbohydrate 47 g, Cholesterol 91 mg, Fat 16.1 g, Fiber 2.8 g, Protein 33.4 g, SaturatedFat 7.3 g, Sodium 954.6 mg, Sugar 5.1 g
CHICKEN GORGONZOLA PASTA
Make and share this Chicken Gorgonzola Pasta recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Generously salt the boiling water, add the pasta and cook until al dente, 9-11 minutes; drain.
- In the meantime, season cubed chicken with salt and pepper. In a large frying pan, heat olive oil. Saute chicken breasts until cooked through. Set aside.
- In the same pan used for chicken breasts, melt the butter. Add the shallots and saute until soft, about 4 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 taste and stir until all the ingredients are smooth and melted, about 4 minutes.
- Add the pasta 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 too thick, add a bit more chicken stock or a splash of hot water. Pour into a large, shallow bowl. Serve immediately.
Nutrition Facts : Calories 967.5, Fat 50.3, SaturatedFat 28.2, Cholesterol 150.7, Sodium 884.9, Carbohydrate 91.3, Fiber 3.6, Sugar 3.9, Protein 36.7
CHICKEN-GORGONZOLA PASTA SALAD
Found this recipe in a Betty Crocker Super Moist Cake booklet Spring 2008 issue (the kind you find at check-out). It sounded so good and would probably make a wonderful lunch or a feature for a bridal/baby shower. I haven't made this yet but it will be made very soon! You may cook up your own bacon if not using precooked bacon. Prep/Cook Time is an estimate. The original recipe indicates start to finish is 20 min.
Provided by Maggie
Categories Cheese
Time 30m
Yield 1 1/2 cups each, 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package.
- In a large bowl, mix cooked pasta, chicken, bacon, tomatoes and spinach.
- Pour dressing over pasta mixture, toss until coated.
- Fold in cheese.
- Cover and refrigerate until serving.
- To serve, line bowl with lettuce and spoon in salad.
CHICKEN AND PENNE PASTA WITH GORGONZOLA
Make this flavorful Chicken and Penne Pasta with Gorgonzola for mealtime! This chicken and penne pasta boasts flavors and colors you won't want to miss.
Provided by My Food and Family
Categories Pasta
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 min. or until onions are tender. Remove from heat.
- Drain pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add onions, cheese and basil; stir. Cook 2 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
GORGONZOLA CHICKEN PENNE
I came up with this recipe in my attempt to re-create a meal at a European restaurant. The hearty Gorgonzola sauce pairs well with the chicken and pasta.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, place broccoli and water in a small microwave-safe bowl. Cover and microwave on high for 2 to 2-1/2 minutes or until crisp-tender. Set aside., In a large skillet, saute chicken in 3 tablespoons butter until no longer pink. Remove and keep warm. In the same skillet, saute onion in remaining butter until tender. , Stir in flour until blended. Gradually add broth and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until blended. , Drain pasta and broccoli; add to onion mixture. Add chicken; heat through. Season with pepper.
Nutrition Facts : Calories 487 calories, Fat 28g fat (17g saturated fat), Cholesterol 113mg cholesterol, Sodium 910mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
CHICKEN GORGONZOLA
Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!
Provided by Spirited Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
- Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
- Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
- Serve each chicken breast on a plate topped with sauce.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g
CHICKEN-GORGONZOLA PASTA SALAD
Fire-roasted diced tomatoes and Gorgonzola cheese add a flavorful punch to chicken pasta salad topped with creamy ranch dressing.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package.
- In large bowl, mix cooked pasta, chicken, bacon, tomatoes and spinach. Pour dressing over pasta mixture; toss until coated. Fold in cheese. Cover and refrigerate until serving. To serve, line bowl with lettuce and spoon in salad.
Nutrition Facts : Calories 530, Carbohydrate 42 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 0 g
PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS
Categories Cheese Chicken Nut Pasta Poultry Tomato Sauté Dinner Blue Cheese Ham Pine Nut Prosciutto Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
- Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
- Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.
PENNE GORGONZOLA WITH CHICKEN
Categories Chicken
Number Of Ingredients 12
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.
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