Creamy Chicken And Bacon Gorgonzola Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.
• Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).

Steps:

• 1. Fry bacon in a heavy skillet; once bacon is done remove from skillet, crumble and set aside.
• 2. Add to chicken, shallot, garlic, marjoram and thyme and let chicken brown. Add wine and cover. Let simmer for 10 minutes or so untill chicken is cooked through. Uncover and stir in cream, gorgonzola and bacon. Allow gorganzola to melt. Serve over pasta or rice.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Steps:

• Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer, stand or hand, Baking dish, Pot for potato boiling, Pan for sauce.
• Preheat oven to 350°F.
• Filling:Put whole potatoes in water and boil until tender.
• Drain and cut in half.
• Put in ricer one at a time and squeeze through into mixing bowl.
• Remove skin from ricer and finish the rest of the potatoes.
• Add 1/4 stick of butter, salt (1 teaspoon to start) and pepper (a few turns of the pepper mill to your liking), add reserved bacon and 1/4 cup sour cream.
• Mix until combined.
• Add baking powder and 1/2 of the milk and mix for another minute, adding more milk if needed to make the consistency to your liking.
• They should be creamy but not soupy.
• Pour into a baking dish and put in 350°F oven for about 20 minutes.
• The baking powder will give the potato a fluffy texture and baking it again will help incorporate all the flavors.
• Pasta: Using a stand mixer with a dough hook works best, but if you do not have one of these, make your pasta in a food processor or the old fashion way, by hand.
• I will use the stand mixer method for this recipe: place all ingredients for pasta in bowl and mix to incorporate, stopping several times to scrape down bowl. The hook will eventually make a ball out of the pasta.
• Pull the pasta dough out of the bowl and knead it until it is incorporated well.
• Cut into 4-6 pieces and wrap in plastic wrap tightly and put in the fridge to rest for about 20 minutes.
• Put a 4-quart pan on the stove with water.
• When water boils, add pinch of salt (adding salt after boil prevents salt damage to bottom of pan).
• Pull pasta from fridge and set the rollers on your pasta machine to widest setting and roll until you get nice pliable dough to work with, then start to flatten the pasta into sheets.
• Lay sheets on the work table and cut them into 4 inch square (or a 6x4 inch depending on the size you want).
• When water is boiling, put pasta in water cooking for about 4-5 minutes (fresh pasta cooks fast).
• If you need to do this in batches, use tongs to carefully pull out the pasta and set it in a colander, rinsing with cold water to stop the cooking process.
• Add a bit of olive oil after to prevent sticking.
• Putting together the manicotti:.
• Take pasta squares to the work station and lay them out to prepare for filling.
• Add enough potato to the pasta to make a nice roll with minimal overlap.
• Place manicotti in baking dish carefully, allowing space between them so they do not stick together.
• Put in the 350°F oven for about 10 minutes (about the time it takes to make the sauce).
• All things up to this point can be made ahead of time and frozen or put in the fridge ready to go.
• Sauce: Heat cream slowly and add Gorgonzola to melt.
• •Alternative: melt butter add flour and cook to a nut brown (roux) lower heat and add milk, whisking the roux to make it smooth.
• Allow the milk to come to temp slowly.
• Add cheese.
• Finish: remove manicotti from oven, should be nice and tender, not crispy.
• Place a tablespoon of sauce on plate and place manicotti on sauce.
• Add a ribbon of sauce over the top of the pasta along with chives and parm (optional).

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
• Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

Steps:

• Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup pasta cooking liquid.
• Meanwhile, heat olive oil in heavy large pot over medium-high heat. Add garlic and sauté 2 minutes. Add artichoke hearts; sauté 5 minutes. Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.
• Add hot pasta to sauce and toss to coat. Remove from heat. Add eggs to pasta and toss well. Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate. Add reserved pasta cooking liquid to thin sauce, if desired. Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.