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Gorgonzola Pasta


Ingredients:

Pro tip: Chicken is completely optional! You can also use grilled chicken.

Preheat oven to 325 F (convection preferred).

Coat bottom of baking dish with olive oil, garlic salt, and pepper.

Add two chicken breasts.

Coat chicken with garlic salt and pepper.

Cover tightly with aluminum foil.

Cook 40 minutes until chicken is >165 F.

While the chicken is cooking:

Heat pot of water for pasta with at least 2 Tbs salt.

Put saucepan on medium heat.

Add 2 Tbs olive oil.

Add minced garlic.

When the garlic begins to sizzle cook 2 min stirring frequently.

Add 1 cup white wine.

Pro tip: Any white wine will do, typically I use a lighter white like Pinot Grigio

Boil wine 5 minutes.

Add 1/2 stick salted butter.

Add 1 pint heavy cream.

Pro tip: You can use heavy cream, half and half, or even milk. Heavy is the best but nearly any milk or cream will work.

When butter is melted add 1/2 cup grated parmesan/asiago cheese.

Pro tip: You can use a blend, straight asiago, or straight parmesan. If you use a blend with Romano it may affect the salt flavor of the sauce.

Add 1/4 tsp White Pepper
Pro tip: Add 1/4 tsp of Nutmeg (optional)
Continue cooking on medium low, keeping it so the sauce is just bubbling and not a rapid boil.

Stir frequently.

Start pasta so that it will finish 5 minutes after chicken is done.

When chicken is done, dice and set aside.

With 2 minutes remaining on pasta add 1/2 cup sundried tomatoes.

Stir to coat.

Drain pasta, do not rinse.

Pour into room temperature pasta bowl.

Pro tip: Microwave bowl for 1.5 min to warm it up if necessary.

Add chicken.

Add gorgonzola sauce.

Let sit 5 minutes before serving.

Serve with a crusty bread and grated parmesan.

Pro tip: For sweeter sauce or to offset high salt caused by type of cheese you can add honey 1 Tbs at a time until it suits your taste.

Implements Used: