Creamy Gorgonzola Penne Food

GORGONZOLA SAUCE

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

GORGONZOLA PASTA

Steps:

• Cook the pasta in boiling water as per the cooking instructions, until al dente.
• Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
• Add the minced garlic and cook for a further 1 minute.
• Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
• By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
• Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
• Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley and toasted walnuts, then serve.

PENNE GORGONZOLA WITH CHICKEN

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.

PENNE POLLO ALLA GORGONZOLA

Steps:

• Using a medium saute pan, add oil, mushrooms, onions, garlic, and tomatoes, and a pinch of salt and pepper, and then saute until mushrooms are soft.
• Add chicken about halfway through the saute (you can also use grilled chicken and add it at the end if you want).
• Now add cream and half and half mixture with the gorgonzola cheese and Parmesan; put back on a medium flame; reduce until bubbles thicken, but don't overcook! The sauce will become clumpy on noodles once served, if overcooked.
• Taste the sauce and add salt and pepper for taste (you most likely will have to do this).
• If you precooked the noodles warm them up in a hot water bath before adding to the sauce.
• Add a little water to the sauce with the noodles because the noodles really absorb the sauce.
• Note: This recipe should make 1 serving and you usually add about a handful and a half of cooked penne to the sauce. I hope you enjoy this recipe, it is so delicious, and I hope my amounts are correct!

PENNE AND MUSHROOMS WITH GORGONZOLO SAUCE

Steps:

• Cook pasta as directed on package. Meanwhile, heat oil in large skillet. Add mushrooms, onion and garlic; cook and stir until tender.
• Bring half-and-half just to a boil in nonstick saucepan on medium heat. Reduce heat to low; simmer 5 minutes. Add Gorgonzola cheese, Parmesan cheese and sherry; cook until sauce is thickened, stirring frequently.
• Drain pasta; place in large bowl. Add cheese sauce; toss to coat. Top with mushroom mixture.

GORGONZOLA PENNE

Steps:

• Sauté garlic and shallots until soft and translucent in butter and olive oil over medium heat in a large, heavy skillet.
• Add flour and cook for 1 minute. Whisk in the chicken broth and bring to a simmer, it should take about a minute.
• Stir in heavy whipping cream. When cream comes to a boil add Gorgonzola, sage, salt and pepper. Stir until cheese melts into sauce.
• Reduce heat to low. Add cooked pasta to skillet and toss to coat.

PENNE WITH CHICKEN AND BROCCOLI IN GORGONZOLA CREAM SAUCE

Steps:

• Cook pasta according to instructions until al dente.
• While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it.
• Plunge broccoli in ice water to shock and retain slight bite. Set aside.
• Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through.
• Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste.
• Add the broccoli, drained pasta, and Gorgonzola.
• Taste and adjust seasonings.
• Serve with freshly grated Parmesan.
• Enjoy with a nice glass of white wine by the fire!

PENNE WITH GRILLED CHICKEN, GORGONZOLA, ASPARAGUS AND CARAMELIZE

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!

BLACKENED CHICKEN PENNE PASTA WITH GORGONZOLA CREAM SAUCE

Steps:

• Sauté bell peppers, onions, and garlic in hot oil.
• Add chicken, Cajun spice, heavy cream, and pasta.
• Reduce cream by half. Add gorgonzola. Season with salt and pepper.