Chicken W Apples Gorgonzola And Pine Nuts Recipes

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CHICKEN W/ APPLES GORGONZOLA AND PINE NUTS



Chicken W/ Apples Gorgonzola and Pine Nuts image

This is a recipe I whipped up one night while inspired to combine granny smith apples, nuts and gorgonzola. Oh and this is my first posted recipe. Any feed back would be great especially with measurements as I usually don't measure any of this.

Provided by ariesggg

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 Granny Smith apples, 1/2-inch cubes
1 medium white onion, chopped
1/4 cup gorgonzola, crumbled
1/4 cup pine nuts (chopped walnuts or hazelnuts can be cheaper alternatives)
1/4 cup olive oil
3 garlic cloves, sliced
4 -6 chicken breasts
2 teaspoons garlic powder
1 dash salt
1 dash pepper

Steps:

  • First prep chicken breasts, heat oven to about 375°F and Place chicken breasts in baking dish and brush lightly with olive oil.
  • Dust each breast with garlic powder (I have also had success inserting 2-3 whole cloves into each breast) and season chicken with salt and pepper.
  • Place in oven for approximately 25-30 minutes until done (use a meat thermometer and check every 10 min to avoid over cooking).
  • Heat olive oil in saute pan and saute sliced garlic and chopped onion.
  • When onion is near translucent add the apple and cook apple/onion mixture until apple skin begins to turn tan/yellow (I like my apples crisper so I go light yellow, the browner they get the softer the apple and the sweeter the relish).
  • When the apples are about done turn down the heat and add the nuts and gorgozola. Heat until cheese begins to melt.
  • To serve, spoon apple mixture onto each chicken breast, add a salad and side of steamed veggies for a full meal then enjoy!

Nutrition Facts : Calories 513.5, Fat 35.3, SaturatedFat 7.7, Cholesterol 99.1, Sodium 250.7, Carbohydrate 16, Fiber 2, Sugar 9.7, Protein 34.1

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



Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola and Pine Nuts image

Categories     Cheese     Chicken     Nut     Pasta     Poultry     Tomato     Sauté     Dinner     Blue Cheese     Ham     Pine Nut     Prosciutto     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1/ 2 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1 pound gnocchi pasta or medium shell pasta
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto
1/4 cup pine nuts, toasted

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.

PINE NUT AND CHICKEN PASTA



Pine Nut and Chicken Pasta image

Here's a delicious and colorful chicken entrcée that's quick to fix and has an oriental twist. I sometimes add some diced jalapeño pepper to this to "kick it up" a bit! It's good served with a chilled white wine, side salad and breadsticks. Originally printed on a package of pine nuts.

Provided by Leslie in Texas

Categories     Chicken

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

8 ounces fusilli or 8 ounces other spiral shaped pasta
2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut into bite-sized pieces
1 cup red bell pepper, thinly slivered
1 cup green bell pepper, thinly slivered
6 green onions, sliced with some of the green
4 teaspoons fresh ginger, minced
2 -3 garlic cloves, minced
1 cup pine nuts
2 tablespoons soy sauce
2 tablespoons lemon juice or 2 tablespoons lime juice
salt and pepper, to taste

Steps:

  • In a large pot, cook pasta according to directions.
  • In a 325° oven lightly toast the pine nuts for 5-7 minutes, or until a light golden-brown.
  • In a large skillet or wok, heat oil.
  • Sauté chicken with peppers and onions for 5 minutes.
  • Add ginger, garlic, and pine nuts and sauté for about 5 more minutes more.
  • Add soy sauce and lemon or lime juice and remove from heat.
  • Drain pasta well and place in a large bowl.
  • Pour chicken mixture over pasta and add salt and pepper to taste or you can add the cooked pasta directly to the wok or skillet.
  • Toss well to coat with chicken mixture--serve at once.

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