Pasta Gorgonzola With Chicken Recipe
julienne chicken breast sautéed in olive oil with broccoli florets, simmered in a spinach and artichoke cream sauce with tangy gorgonzola cheese and fettuccine.
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Fettuccine
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2
Sauté Chicken
In a large skillet, heat olive oil over medium heat. Add the julienned chicken breast and season with salt and black pepper. Sauté until cooked through and golden brown, about 5-7 minutes.
- 3
Add Broccoli
Add the broccoli florets to the skillet with the chicken. Sauté for an additional 3-4 minutes until the broccoli is tender but still crisp.
- 4
Prepare the Sauce
In a separate saucepan, combine the spinach, artichoke hearts, and heavy cream. Heat over medium heat until warmed through, then add the gorgonzola cheese, stirring until melted and smooth.
- 5
Combine Everything
Pour the creamy gorgonzola sauce over the chicken and broccoli mixture. Toss in the cooked fettuccine and mix well to combine. Adjust seasoning with salt and pepper to taste.
- 6
Serve
Serve hot, garnished with extra gorgonzola cheese if desired.