Gorgonzola Pesto Sauce Over Ravioli Chicken Asparagus Recipes

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

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:

• In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous.

Steps:

• Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
• Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
• Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
• Serve each chicken breast on a plate topped with sauce.

Steps:

• Mix cheese and creme fraiche in a medium saucepan and over low heat, heat it until the cheese has melted.
• Pour over the hot pasta.
• Serve with a green salad and crusty rolls.

Steps:

• Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from the heat and stir in 1/2 cup pesto; top with basil and Parmesan.

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.
• Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
• Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
• Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.

Steps:

• Bring the broth and water to a simmer along with the garlic pieces.
• Heat the oven to 350 degrees.
• Add the chicken breast to the broth combo and simmer for 15 minutes.
• Pull the chicken out and let it cool enough to handle. Reserve the broth/water mixture to use later.
• Heat the water and cook the pasta according to package directions. Drain and place in a 2 quart casserole that has been oiled.
• Saute the onion, bell peppers till soft and add the mushrooms and cook till they loose their moisture. Add salt and pepper to taste.
• Spoon the vegetables over the pasta.
• Pull the chicken into small bits and lay on top of the pasta and veg. Sprinkle the gorgonzola over the chicken mix.
• Spoon the pesto sauce over the chicken and pasta.
• Toss to combine.
• Spoon a few tablespoons of reserved chicken/water broth over all so that there will be a little moisture in the bottom of the dish.
• Place in the oven covered for 15 - 20 minutes just to warm though and melt the cheese.