Johnny Carinos Gorgonzola Chicken Recipes

JOHNNY CARINO'S GORGONZOLA CHICKEN

Johnny Carino's Gorgonzola Chicken image

This is a rich pasta sauce that is flavored with Gorgonzola cheese, mushrooms, grilled chicken, and fresh chopped tomatoes.

Provided by pickman

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 chicken breasts
2 tablespoons vegetable oil
1 lb dry pasta
2 cups half-and-half
4 ounces crumbly gorgonzola
8 ounces white button mushrooms, sliced
2 tablespoons shredded parmesan cheese
1/2 cup chopped tomatoes

Steps:

Pound chicken breasts until they are 1/2 inch thick season with salt and pepper. Sear chicken in a hot skillet with two tablespoons of oil over medium high heat. Cook on each side for about 4 to 5 minutes or until completely cooked. Remove chicken breasts from heat, and let rest for several minutes before slicing. You may need to add an additional tablespoon of butter or two to the sauce pan to saute the mushrooms. Saute the mushrooms on medium high heat until they are browned. While mushrooms are browning sprinkle with about 1/2 teaspoon of salt.
Cook pasta according to instructions on the package. Johnny Carino's typically uses penne pasta, but I like to use a fettuccine pasta because I think it holds the sauce better. Prepare sauce by combining half and half and Gorgonzola in a saucepan heating through. The sauce should thicken slightly. Slice chicken into 1/4 inch slices. Add sauteed mushrooms to the sauce, and stir to combine well. Plate pasta by adding 1/4 of the pasta, 1/4 of the chicken slices. Drizzle with sauce, and top with chopped tomatoes and shredded Parmesan.
If you need to reheat this dish, I recommend leaving all of this unassembled and reassemble just before serving again. If you do not combine the pasta sauce and pasta together while this is refrigerated the sauce won't soak into the pasta.

GORGONZOLA CHICKEN AND ORZO

Gorgonzola Chicken and Orzo image

Delicious, warm, and rich, this dish is easy to prepare. I consider it a comfort food. It travels well, too, so is good for taking along to a friend's house or potlucks.

Provided by Julesong

Categories Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
2 teaspoons butter
1 1/2 cups chopped white onions
1 clove garlic, minced
3 boneless skinless chicken breasts
2 cups chicken broth
1 cup uncooked orzo pasta
1 teaspoon lemon juice
1/4 teaspoon dried oregano or 1 teaspoon minced fresh oregano
1/2 teaspoon dried basil or 1 1/2 teaspoons minced fresh basil
1/4 teaspoon freshly grated lemon, zest of
salt & freshly ground black pepper, to taste
1/3-1/2 cup crumbled gorgonzola, to taste

Steps:

Trim the fat from the chicken breasts, then cut into bite size pieces.
Over medium-high heat, melt together the olive oil and butter in a large non-stick pan with high sides, then add the onion and sauté, stirring often, until just tender, about 3 minutes.
Add the minced garlic and chicken pieces sauté until chicken is browned on all sides, stirring occasionally, about 5 minutes.
Stir in the broth, orzo, lemon juice, oregano, basil, lemon zest, and pepper into to chicken mixture and bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, or until pasta is to desired texture.
Season to taste with salt and pepper, stir in the crumbled Gorgonzola, and serve.
Goes well with a salad, crisp baby green beans, or asparagus.
For a change of pace, try this recipe using cubed (boneless and skinless) turkey, duck, or even goose!
A bit of proscuitto sauteed in with the chicken is good, too (not much, though - only about a tablespoon).

Nutrition Facts : Calories 250.6, Fat 6.6, SaturatedFat 2.8, Cholesterol 43.2, Sodium 409, Carbohydrate 25.8, Fiber 1.5, Sugar 2.5, Protein 20.9

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Pound chicken breasts until they are 1/2 inch thick season with salt and pepper. Sear chicken in a hot skillet with two tablespoons of oil over medium-high heat.
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