Gorgonzola Penne With Chicken Food

PENNE GORGONZOLA WITH CHICKEN

Steps:

• 1. 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 fro pan.
• 2. Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in Gorgonzola cheese, salt and pepper; cook just until cheese is melted.
• 3. Toss drained pasta with sauce. Sprinkle with Parmigiano-Reggiano cheese.

CHICKEN AND PENNE PASTA WITH GORGONZOLA

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.

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.

GORGONZOLA PENNE 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.

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.

GORGONZOLA CHICKEN PENNE

Steps:

• 1. Cook pasta according to package directions. Meanwhile, place broccoliand 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. 2. 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. 3. Stir in flour until blended. Gradually add the 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. 4. Drain pasta and broccoli; add to onion mixture. Add chicken; heat through. Season with pepper.

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS

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

Steps:

• 1. Cook the Penne in a large pot of boiling salted water. Drain reserving 1/4 cup pasta water. In a medium skillet add the olive oil.
• 2. Add the chicken and brown on all sides. Add the garlic and cook 30 seconds. Add the wine and scrap up the bits on the bottom of the pan. Bring to a boil and reduce by half. Add the cream and chicken stock. Stir in the Gorgonzola cheese and cook until it's almost melted. Add the reserved pasta water and penne. Cook until the cheese is completely melted and the penne is coated. Stir in the butter until melted. Serve garnished with parsley and Parmigiano-Reggiano.

PENNE WITH CHICKEN AND GORGONZOLA CHEESE

Steps:

• Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a 12-inch nonstick skillet over medium high heat. Add chicken and brown 2 minutes per side, until edges are light brown.
• Add mushroom and cook, stirring often until softened, 2 to 3 minutes.
• Stir in cream and cook until mixture is reduced by half, about 3-4 minutes.
• Stir in 1/4 cup Gorgonzola and parmesan. Simmer, stirring about 1 more minute, until cheeses melt. Stir in remaining salt and pepper.
• Toss hot pasta with sauce then sprinkle remaining 1/4 Gorgonzola and parsley on top. Warning: This is not a low fat meal, so you should enjoy immensely.

PENNE GORGONZOLA WITH CHICKEN AND ROMA TOMATOES

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 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!