Gorgonzola Chicken Penne
Total Time
Prep/Total Time: 30 min.
Makes
6 servings
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.
Prep/Total Time: 30 min.
6 servings
1-1/3 cups: 487 calories, 28g fat (17g saturated fat), 113mg cholesterol, 910mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 27g protein.
Reviews
I used 4 oz. of cheese and it was more than enough for this dish. I think adding mushrooms would be a good idea. My husband loved it but I'm not quite sold on it yet. Maybe after some tweaking I'd like it more. I liked it better reheated the next day for lunch.
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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
Cheese over took this dish
What is the best kind of white wine to use in a recipe like this?
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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!
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!
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 :)