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I came up with this recipe in my attempt to re-create a meal at a European restaurant. The hearty Gorgonzola sauce pairs well with the chicken and pasta.
This recipe is:
Quick
Nutritional Facts 1 serving (1-1/3 cups) equals 487 calories, 28 g fat (17 g saturated fat), 113 mg cholesterol, 910 mg sodium, 28 g carbohydrate, 3 g fiber, 27 g protein.
Originally published as Gorgonzola Chicken Penne in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p151
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Reviewed on May. 30, 2011 by raceywlf
made it for supper tonight, I'm sorry but will not make it again, didn't have much flavor or appearance, I used 1 cup of gorgonzola, maybe it needed more, used broccoli and mushrooms, and the rest the same, whatever was left over, I threw out, just couldn't see myself eating the leftovers. made many great recipes over the years, but definitely didn't care for this
Reviewed on May. 24, 2011 by drgussy
Cheese over took this dish
Reviewed on Apr. 17, 2011 by AmyMichlene
What is the best kind of white wine to use in a recipe like this?
Reviewed on Mar. 23, 2011 by ckolinger
This was absolutely delicious. I will definitely make this again.
Reviewed on Jan. 29, 2010 by turleyhome
This was really scrumptious, fast and easy! (the latter two being very important right now as we have a new baby and limited kitchen) However, if I make it again, I will use half the onion, at most. I really like onion, but this was just way too much - definitely the dominant flavor. I used frozen broccoli instead of fresh. I also used the whole box of penne (6 cups dry) and it was perfect for the amount of sauce this makes. The chicken was really tender and juicy, too!
Reviewed on Dec. 23, 2009 by ROCKYTOP08
I added mushrooms and next time I would add more broccoli. It was a definite hit with the family. Son-in-law asked if there were leftovers so he could take to work for lunch!
Reviewed on Oct. 21, 2009 by lindadul
I thought this recipe is a keeper, the only thing I did different was went half of the amount of cheese since gorgonzola is a strong cheese, though I might add mushrooms to it as well next time. I am looking forward to the left overs tomorrow :)
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