Chicken in Gorgonzola Cream Sauce
And amazing chicken pasta sauce consisting of chicken simmered with cream, mushrooms, gorgonzola and walnuts.
Ingredients
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
Directions
Preparation:30min ›
Cook:30min ›
Ready in:1hour
- 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.
- Pour cream into frypan and bring to a boil over high heat. Reduce heat to medium, and reduce cream. Stir occasionally.
- Meanwhile, cook the pasta in a large pot of boiling water until done. Drain.
- 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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Reviews and Ratings
Global Ratings:
(43)
Reviews in English (32)
I would rate this 5 STARS but my husband did not like it so I'm giving it 4 stars. I LOVED THE FLAVOR and I am a fan of creamy/saucy dishes, and I am a huge Gorgonzola fan! I DID LOVE THIS! I think this is a love it or hate it recipe. I SUGGEST READING the ingredients and if you LOVE GORGONZOLA. mushrooms, cream sauces, etc... you'll love it, if not, this isn't for you. Thank you for the great recipe! - 19 Aug 2007 (Review from Allrecipes USA and Canada)
This was really good. Very intense flavor so I would make sure to serve w/very crusty bread and a side dish that's lighter. I used baby portabellas (criminis) and they add a wonderful flavor. I also used homemade pasta. The sauce is not very eye friendly (very off white looking) so next time I will either try adding brocoli, asparagus, or maybe just parseley to give it some contrasting color. I think serving this w/ a Pinot Noir would do justice. - 03 Jul 2002 (Review from Allrecipes USA and Canada)
I am a gorgonzola lover, but this was a tad much for me. I made this a second time substituting 1/2 feta for 1/2 the gorgonzola and it was better. Overall very enjoyable. - 14 Jul 2003 (Review from Allrecipes USA and Canada)
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