Penne With Chicken Spinach Gorgonzola Recipes

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GORGONZOLA CHICKEN PENNE



Gorgonzola Chicken Penne image

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

2 cups uncooked penne pasta
2 cups fresh broccoli florets
1 tablespoon water
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
9 tablespoons butter, divided
1 large onion, chopped
6 tablespoons all-purpose flour
2 cups chicken broth
3/4 cup white wine or additional chicken broth
1-1/2 cups (6 ounces) crumbled Gorgonzola cheese
Pepper to taste

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.

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.

CHICKEN AND PENNE PASTA WITH GORGONZOLA



Chicken and Penne Pasta with Gorgonzola image

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

2 cups penne pasta, uncooked
2 tsp. olive oil
1/2 cup thin onion slices, separated into rings
1 tsp. sugar
1-1/2 cups chopped plum tomatoes
2 cups cut-up grilled chicken (1-inch pieces)
1-1/2 cups chicken broth
1/2 cup diagonally cut asparagus spears (1-inch lengths)
1/4 cup whipping cream
4 tsp. minced garlic
1 pkg. (4.5 oz.) ATHENOS Crumbled Gorgonzola Cheese
1/2 cup chopped fresh basil

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

PENNE GORGONZOLA WITH CHICKEN AND ROMA TOMATOES



Penne Gorgonzola With Chicken and Roma Tomatoes image

Although I usually post healthy recipes, this one does not fall into that category! It is rich, creamy and decadent. If you like cream sauces, watch out!! This is a recipe my husband developed based on a dish at an Italian restaurant. I think his is just as good.

Provided by erinBOberrin

Categories     Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts (preferably Italian-marinated)
1 lb penne pasta
1/2-1 cup butter
1 pint heavy cream
4 ounces gorgonzola, crumbled
1/4 cup shredded parmesan cheese
1 teaspoon nutmeg
2 roma tomatoes, chopped

Steps:

  • Grill or broil chicken breasts; slice into thin strips.
  • Cook pasta according to package directions.
  • Toss with olive oil, return to pot.
  • While pasta and chicken are cooking, melt butter in medium saucepan, heat to boiling, stirring constantly, boil 1 minute.
  • Slowly add heavy cream, heat to a boil to reduce, stirring constantly.
  • Boil for 2 minutes.
  • Reduce heat, add Gorgonzola, parmesan and nutmeg.
  • Stir until melted.
  • Serve sauce over noodles, top with chicken and chopped tomatoes.

PENNE WITH GRILLED CHICKEN, GORGONZOLA, ASPARAGUS AND CARAMELIZE



Penne With Grilled Chicken, Gorgonzola, Asparagus and Caramelize image

Make and share this Penne With Grilled Chicken, Gorgonzola, Asparagus and Caramelize recipe from Food.com.

Provided by flume027

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups penne pasta, uncooked
2 teaspoons olive oil
1 medium onion, sliced into thin rings
1 teaspoon sugar
2 cups grilled chicken, cut into strips
1 1/2 cups chicken broth
1/2 cup asparagus, cut diagonally in 1 inch pieces
1/4 cup whipping cream
3 garlic cloves, minced
3/4 cup crumbled gorgonzola
1/2 cup fresh basil leaf, chopped

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, heat oil in skillet over medium heat.
  • Add onions and sugar; cook and stir 3-5 minutes or until onion is tender.
  • Remove from heat and set aside.
  • Drain and rinse pasta and place in large skillet.
  • Add chicken, broth, asparagus, cream and garlic.
  • Cook and stir 5 minutes or until sauce has thickened slightly.
  • Add onions, cheese and basil.
  • Cook 2 minutes or until heated through, stirring occasionally.
  • Serve and enjoy!

Nutrition Facts : Calories 503.2, Fat 19.2, SaturatedFat 9.5, Cholesterol 98.9, Sodium 703, Carbohydrate 48.7, Fiber 6.9, Sugar 3, Protein 34.2

CREAMY GORGONZOLA SPINACH PASTA



Creamy Gorgonzola Spinach Pasta image

This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.

Provided by gartenfee

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package fusilli pasta
1 ½ tablespoons butter
2 shallots, minced
1 cup heavy whipping cream
4 cups fresh spinach
½ cup Gorgonzola cheese
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
  • Drain fusilli and toss with sauce. Serve immediately.

Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g

PENNE WITH CHICKEN AND GORGONZOLA CREAM SAUCE RECIPE - (4/5)



Penne with Chicken and Gorgonzola Cream Sauce Recipe - (4/5) image

Provided by flippyfroggirl

Number Of Ingredients 13

12 oz penne pasta
16 oz chicken breasts
1 T oil
1 garlic clove
2 c mushrooms
1 c onion
1/4 c white wine
1 c heavy whipping cream
1/4 c chicken broth
12 oz Gorgonzola cheese
8 sage leaves
s&p
2 oz Parmigiano-Reggiano

Steps:

  • While pasta is cooking, brown chicken in lg skillet over med heat. Add garlic, veggies, cook one min. Add wine. Add cream and broth. Stir and let cook. Add gorgonzola, sage, s&p, stir til cheese melts. Drain pasta and toss with sauce. Sprinkle with cheese. Serve.

PENNE WITH GORGONZOLA AND TOMATOES



Penne with Gorgonzola and Tomatoes image

Provided by Shelley Berger

Categories     Pasta     Tomato     Kid-Friendly     Blue Cheese     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

3 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 14 1/2-ounce can Italian plum tomatoes, drained, chopped
1/2 cup chopped fresh basil or 1 tablespoon dried, crumbled
1/2 cup (1 stick) butter, room temperature
6 ounce Gorgonzola cheese
1 pound penne pasta
1 cup freshly grated Romano or Parmesan cheese

Steps:

  • Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and sauté until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
  • Meanwhile, using spoon, beat butter with Gorgonzola until blended.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
  • Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.

PENNE ALLA GORGONZOLA



Penne alla Gorgonzola image

Categories     Milk/Cream     Cheese     Pasta     Vegetarian     Quick & Easy     Blue Cheese     Parmesan     Sage     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 8

1 pound penne (preferably ridged)
3 tablespoons unsalted butter
1 tablespoon thinly sliced fresh sage or 1 teaspoon dried sage, crumbled
1 cup whole milk
1/2 pound Gorgonzola dolce or Saga Blue, rind discarded and cheese cut into pieces (2 cups)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
2 ounces finely grated Parmigiano-Reggiano (1 cup)

Steps:

  • Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
  • While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
  • Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan to sauce, stirring to coat. Thin with a little reserved cooking water if necessary.

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Top Asked Questions

How to cook Gorgonzola pasta?
Bring a large pot of salted water to a boil and cook the pasta until al dente. Make sure to serve ⅓ pasta water. Meanwhile, put the milk and butter in a large deep sided skillet or pan and heat until the butter has melted. Once the butter has melted add the gorgonzola and stir until melted.
What is a good recipe for chicken penne pasta?
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 (8 ounces) crumbled Gorgonzola cheese.
How do you use Gorgonzola Dolce?
Choose Gorgonzola dolce and not piccante. Leave the gorgonzola out of the fridge for a few hours (4-6) if possible you will notice a difference in flavour but if you can't manage it you can still use it straight from the fridge. Add the pasta to the sauce, not the other way round, you want the pasta to soak up every last drop.
What is the best way to cook spinach for lasagna?
In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.

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