Fettuccine With Chicken And Mushrooms In Gorgonzola Cream Sauce Recipes

FETTUCCINE WITH CHICKEN, LEEKS, AND GORGONZOLA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and toss with 1 tablespoon olive oil. Set aside and keep warm.
• Heat remaining tablespoon olive oil and butter in a skillet over medium heat. Add chicken and leeks; cook and stir until leeks are tender and chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Pour in chicken broth; continue cooking 2 to 3 minutes more. Pour in heavy cream. Reduce heat; let simmer until thickened, about 5 minutes.
• Stir Gorgonzola cheese and walnuts into the skillet with the chicken; continue to simmer until cheese has melted, 2 to 3 minutes. Season with salt and pepper. Toss with cooked pasta. Top with parsley.

CREAMY GORGONZOLA SPINACH PASTA

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.

CHICKEN GORGONZOLA

Steps:

• Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
• Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
• Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
• Serve each chicken breast on a plate topped with sauce.

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.

FETTUCCINE WITH CHICKEN AND MUSHROOMS IN GORGONZOLA CREAM SAUCE

Steps:

• In a large pot, cook fettuccine in 4 cups boiling water for about 8 minutes stirring occasionally.
• Meanwhile, in a large saute pan heat the oil and brown chicken for 4 - 5 minutes.
• Remove from heat and set aside.
• Add mushrooms and shallots to pan.
• Cook about 6 - 7 minutes over medium heat stirring frequently till mushrooms are a bit golden.
• Add wine, thyme, basil, Worcestershire sauce, salt and pepper.
• Cook until reduced by half.
• Return chicken to pan.
• Add cream and gently stir in cheese.
• Stir gently till smooth and creamy and chicken is hot.
• Pour sauce over cooked fettuccine and serve immediately.

MUSHROOM-GORGONZOLA CREAM SAUCE

Steps:

• Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

CHICKEN WITH WILD MUSHROOM AND BALSAMIC CREAM SAUCE

Steps:

• Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
• Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
• Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
• To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

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.

FETTUCCINE WITH MUSHROOM-GORGONZOLA SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add onions and garlic. Sauté until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.)
• Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.
• Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.

FETTUCCINE WITH MUSHROOM-GORGONZOLA SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat.
• Add onions and garlic and saute until onions are tender, about 8 minutes.
• Add mushrooms and bell peppers and saute until tender, about 20 minutes.
• Cook fettuccine in large pot of boiling salted water, al dente.
• Drain and return pasta to pot.
• Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture.
• Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 min.
• Stir in chives and parsley.
• Add sauce to pasta; toss to coat.
• Season pasta to taste with salt& pepper.
• Transfer to bowl& serve.

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS

Steps:

• Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
• Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
• Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

CHICKEN MUSHROOM FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms and garlic in butter for 2-3 minutes or until crisp-tender. Stir in the chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese; toss to coat.