Gorgonzola Chicken Penne Recipes

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.

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.

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.

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!

CHICKEN & PENNE GORGONZOLA

Steps:

• 1. Cook the penne according to package directions. Meanwhile, in a large skillet over medium heat, brown the chicken in oil on all sides.
• 2. Add garlic to chicken and 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.
• 3. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese melts.
• 4. Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

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 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.

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.

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.

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.