Bow Ties With Gorgonzola Recipes

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BOW TIE PASTA WITH CHICKEN & GORGONZOLA SAUCE



Bow Tie Pasta with Chicken & Gorgonzola Sauce image

This dish is similar to one that Sierra Nevada Brewery & Restaurant serves that I love so much! This is my rendition of it.

Provided by Joyce Newman

Categories     Pasta

Time 35m

Number Of Ingredients 12

2 chicken breast halves, cooked and cubed ( i use store bought rotisserie chicken)
8 oz bow-tie pasta, uncooked
1/2 lb fresh asparagus
3 green onions
1/4 c fresh parsley
1 clove garlic, minced
4 oz gorgonzola cheese, crumbled (1 tub)
4 oz monterey jack cheese or colby/ jack
1/3 c parmesan cheese, shredded or shavings for garnish
1/2 c heavy cream
2 Tbsp olive oil
1/2 tsp cracked black pepper

Steps:

  • 1. Clean and snap asparagus where tender, then cut into 1" diagonal pieces. Clean and slice green onions. Mince garlic and chop 1/4 cup of parsley. Reserve a few springs of parsley for garnish.
  • 2. Cook pasta as directed. Add sliced asparagus into boiling pasta the last 5 minutes of pasta cooking time.
  • 3. Meanwhile, in a large skillet; heat olive oil. Cook onions, garlic and parsley on med-high heat for about 5 minutes or until onions are tender. Add chicken and stir. Add heavy cream and bring to a slow boil. Add jack cheese and gorgonzola cheese. Stir while melting cheese. Reduce heat to medium-low heat, simmer for 3-5 minutes.
  • 4. Drain pasta and asparagus. Pour into gorgonzola cheese sauce, half of the pasta at a time. After first half, add as much of the remaining pasta to the sauce to accommodate your liking.
  • 5. Add cracked pepper and parmesan shavings and a spring of parsley for garnish. Serve with a side salad and crusty garlic bread. Pairs well with a Chardonnay or Pinot Noir. Enjoy!

FARFALLE (BOW TIES) WITH GORGONZOLA SAUCE



Farfalle (Bow Ties) with Gorgonzola Sauce image

From a Toronto Restaurant I frequented in the 80's. It looks lovely with green Farfalle but works well with plain as well.

Provided by Lesley Snow

Categories     Pasta

Time 30m

Number Of Ingredients 10

3 Tbsp butter
3 shallots, minced
1 lb green or regular farfalle, fusilli or penne
1/2 c chicken stock
8 oz gorgonzola dolce cut in to small peices
3/4 c heavy cream
1 zest of 1 lemon
6 fresh sage leaves coarsely chopped
bunch handful of fresh chopped italian parsley
salt & pepper to taste

Steps:

  • 1. Bring a large pot of water to a boil. Heavily salt the boiling water - add the pasta and cook until al dente (see package directions for time)
  • 2. While waiting for the water to boil and the pasta to cook melt butter in a large frying pan and saute the shallots until soft - about 3 - 4 minutes
  • 3. Reduce the heat for the frying pan to low and add stock, cheese, cream and lemon zest. Season to taste with S&P and stir until the mix is smooth and melted - about 4 mins
  • 4. Drain the pasta reserving some of the liquid. Add the pasta, sage and parsley to the pan with the sauce and toss until it is well coated. If the sauce seems too thick you can add a splash of pasta water or chicken stock. Serve immediately

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE



Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce image

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

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 shallot, minced
1 tablespoon minced garlic
1 cup white wine
2 (5 ounce) packages crumbled Gorgonzola cheese
1 cup chicken stock
salt and ground black pepper to taste
3 cups shredded rotisserie chicken
1 cup chopped sun-dried tomatoes
¼ cup grated Parmesan cheese

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

BOW TIE PASTA WITH GORGONZOLA AND TOASTED WALNUTS



Bow Tie Pasta With Gorgonzola and Toasted Walnuts image

Make and share this Bow Tie Pasta With Gorgonzola and Toasted Walnuts recipe from Food.com.

Provided by LizCl

Categories     < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb bow tie pasta, cooked
1 (12 ounce) can evaporated milk or 1 cup whipping cream
1 cup gorgonzola
1 1/2 cups frozen peas, thawed
3/4 cup chopped walnuts, toasted
1 teaspoon onion salt (optional)
1 teaspoon garlic powder (optional)

Steps:

  • Heat evaporated milk in large skillet over medium-high heat, stirring frequently, until hot.
  • Stir in cheese.
  • Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened.
  • Add pasta, peas and seasonings; cook, stirring frequently, until heated through.
  • Sprinkle with nuts before serving.

Nutrition Facts : Calories 853, Fat 35.7, SaturatedFat 12.9, Cholesterol 145.7, Sodium 639.6, Carbohydrate 100.4, Fiber 7.5, Sugar 5.4, Protein 35.1

BOW TIE PASTA WITH GORGONZOLA AND TOASTED WALNUTS



Bow Tie Pasta with Gorgonzola and Toasted Walnuts image

This dish is high on flavor and low in preparation time. Serve with garlic bread and a salad.

Provided by Anita Hoffman

Categories     Pasta

Time 25m

Number Of Ingredients 7

1 lb bow tie pasta, cooked or other pasta, cooked
1 can(s) (12 ounce) evaporated milk or 1 cup whipping cream
1 c gorgonzola cheese
1 1/2 c frozen peas, thawed
3/4 c chopped walnuts, toasted
1 tsp onion salt (optional)
1 tsp garlic powder (optional)

Steps:

  • 1. Heat evaporated milk in large skillet over medium-high heat, stirring frequently, until hot. Stir in cheese. Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened.
  • 2. Add peas, pasta and seasonings; cook, stirring frequently, until heated through.
  • 3. Sprinkle with nuts before serving.

BOW TIES WITH GORGONZOLA SAUCE



Bow Ties with Gorgonzola Sauce image

The name may sound fancy, but this pasta dish is comforting and simple to prepare. Add a mixed green salad to make it a complete meal for any occasion. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) bow tie pasta
1 package (16 ounces) bulk pork sausage
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
3/4 cup crumbled Gorgonzola cheese
3/4 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
4 cups fresh spinach, lightly packed
3 tablespoons minced fresh basil

Steps:

  • Cook pasta according to package directions. Drain; return to pan. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cheese, salt and lemon pepper. Add cheese sauce, sausage and spinach to hot pasta; toss to combine. Sprinkle with basil.

Nutrition Facts : Calories 475 calories, Fat 24g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 813mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

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