Recipe of Gordon Ramsay Penne Chicken Gorgonzola

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, penne chicken gorgonzola. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Penne Gorgonzola with Chicken This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. —George Schroeder, Port Murray, New Jersey Directions. Cook pasta according to package directions. Meanwhile, place broccoli and water in a small microwave-safe bowl.

To get started with this recipe, we have to first prepare a few components. You can cook penne chicken gorgonzola using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Penne Chicken Gorgonzola:

1. Make ready 16 oz penne pasta
2. Make ready 1.5 pounds boneless skinless chick
3. Get 3 tablespoons olive oil
4. Prepare 3 large garlic clove minced
5. Make ready 1/4 cup white wine
6. Prepare 1 cup heavy whipping cream
7. Make ready 1/4 cup chicken broth
8. Make ready 5 oz Gorgonzola cheese, crumbled
9. Make ready 6 fresh sage leaves
10. Get Grated parmigiana cheese
11. Get 1 large package of mushrooms
12. Make ready 2 tablespoons butter
13. Get 1 tablespoon fresh rosemary

Stir in the Gorgonzola cheese and cook until it's almost melted. Add the reserved pasta water and penne. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides.

Steps to make Penne Chicken Gorgonzola:

1. Cook pasta according to package directions
2. Slice mushrooms thin. In a skillet add 2 tablespoon of extra virgin olive oil, heat oil on medium heat.
3. Add mushrooms, 1 tablespoon butter and sauté for 2 mins. Add 1/2 teaspoon of kosher salt, 1 tablespoon fresh chopped rosemary and 1 tablespoon minced garlic. Continue to sauté mushrooms on medium heat for approximate 4 minutes mixing thoroughly to coat mushrooms on all sides
4. In a large skillet over medium heat, brown chicken in 1 tablespoon olive oil on all sides. Add garlic, cook 1 minute longer. Add 1/4 cup wine stirring to loosen brown bits from pan.
5. Add 1 cup heavy whipping cream and 1/4 cup broth, cook until sauce is slightly thickened and chicken is no longer pink. Stir in cheese, mushrooms, sage and cook until cheese is melted.
6. Drain pasta, mix with chicken, sauce thoroughly. Sprinkle on parmigiana cheese to desired taste.

Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add wine, stirring to loosen browned. Meanwhile, heat oil in small skillet on medium heat. Cook the pasta according to package directions.

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