Penne With Chicken And Gorgonzola Cream Sauce Recipe 45

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 min. or until onions are tender. Remove from heat.
• Drain pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add onions, cheese and basil; stir. Cook 2 min. or until heated through, stirring occasionally.

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 in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes.
• While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute. Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin). Reduce heat to low and stir in pepper, nutmeg, and salt to taste.
• Reserve 1/2 cup cooking water and drain pasta. Add pasta and parmesan to sauce, stirring to coat. Thin with a little reserved cooking water if necessary.

Steps:

• Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a 12-inch nonstick skillet over medium high heat. Add chicken and brown 2 minutes per side, until edges are light brown.
• Add mushroom and cook, stirring often until softened, 2 to 3 minutes.
• Stir in cream and cook until mixture is reduced by half, about 3-4 minutes.
• Stir in 1/4 cup Gorgonzola and parmesan. Simmer, stirring about 1 more minute, until cheeses melt. Stir in remaining salt and pepper.
• Toss hot pasta with sauce then sprinkle remaining 1/4 Gorgonzola and parsley on top. Warning: This is not a low fat meal, so you should enjoy immensely.

Steps:

• Sauté bell peppers, onions, and garlic in hot oil.
• Add chicken, Cajun spice, heavy cream, and pasta.
• Reduce cream by half. Add gorgonzola. Season with salt and pepper.

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in skillet over medium heat.
• Add onions and sugar; cook and stir 3-5 minutes or until onion is tender.
• Remove from heat and set aside.
• Drain and rinse pasta and place in large skillet.
• Add chicken, broth, asparagus, cream and garlic.
• Cook and stir 5 minutes or until sauce has thickened slightly.
• Add onions, cheese and basil.
• Cook 2 minutes or until heated through, stirring occasionally.
• Serve and enjoy!

Steps:

• While pasta is cooking, brown chicken in lg skillet over med heat. Add garlic, veggies, cook one min. Add wine. Add cream and broth. Stir and let cook. Add gorgonzola, sage, s&p, stir til cheese melts. Drain pasta and toss with sauce. Sprinkle with cheese. Serve.

Steps:

• Cook pasta according to instructions until al dente.
• While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it.
• Plunge broccoli in ice water to shock and retain slight bite. Set aside.
• Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through.
• Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste.
• Add the broccoli, drained pasta, and Gorgonzola.
• Taste and adjust seasonings.
• Serve with freshly grated Parmesan.
• Enjoy with a nice glass of white wine by the fire!

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.