Chicken in Gorgonzola Cream Sauce

    Chicken in Gorgonzola Cream Sauce


    42 people made this

    And amazing chicken pasta sauce consisting of chicken simmered with cream, mushrooms, gorgonzola and walnuts.

    Serves: 4 

    • 1 tablespoon olive oil
    • 4 skinless, boneless chicken breast halves, cut into bite size pieces
    • 6 cloves garlic, finely diced
    • 2 1/2 cups fresh sliced mushrooms
    • 2 cups (500ml) light cream
    • 250g penne pasta
    • 185g Gorgonzola cheese, crumbled
    • 1/4 cup toasted walnuts, chopped
    • salt to taste
    • ground black pepper to taste
    • 1/4 cup grated Parmesan cheese for topping

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Heat oil over high heat in a large frypan. Brown chicken. Reduce heat, and add garlic and mushrooms. Cook until soft. Remove chicken and mushrooms from the frypan.
    2. Pour cream into frypan and bring to a boil over high heat. Reduce heat to medium, and reduce cream. Stir occasionally.
    3. Meanwhile, cook the pasta in a large pot of boiling water until done. Drain.
    4. When cream has reduced and thickened, stir in Gorgonzola until melted. Add chicken and mushrooms, pasta and walnuts. Toss and reheat. Season with salt and pepper. Serve immediately. Garnish with freshly grated Parmesan cheese, if desired.

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