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Chicken and Gorgonzola Cheese

Makes: 6 to 8 servings
Start to Finish 30 mins
Chicken and Gorgonzola Cheese
Ingredients
  • 1 1/2  pounds  skinless, boneless chicken breast halves, cut crosswise into 1/2-inch slices
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 3  tablespoons  olive oil
  • 8  ounces  stemmed fresh cremini, shiitake, and/or button mushrooms, sliced
  • 2  cups  whipping cream
  • 1  cup  crumbled Gorgonzola cheese (4 ounces)
  • 2/3  cup  grated Parmesan cheese
  • 1/4  cup  snipped fresh Italian (flat-leaf) parsley
  • 12 - 16  ounces  dried pasta, cooked and drained
Directions

1. Sprinkle chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

2. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken; cook and stir until brown. Remove from skillet. Repeat with another 1 tablespoon oil and the remaining chicken; remove from skillet. Add the remaining 1 tablespoon oil and mushrooms. Cook for 5 to 8 minutes or until mushrooms are softened and liquid is evaporated, stirring occasionally.

3. Return chicken to skillet; stir in cream. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Stir in 1/2 cup of the Gorgonzola cheese, the Parmesan cheese, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Cook and stir about 1 minute or until cheeses are melted.

4. Add chicken mixture, the remaining 1/2 cup Gorgonzola cheese, and parsley to hot cooked pasta; toss gently to combine.

Nutrition Facts (Chicken and Gorgonzola Cheese)
  • Servings Per Recipe 6,
  • cal. (kcal) 800,
  • Fat, total (g) 48,
  • chol. (mg) 200,
  • sat. fat (g) 26,
  • carb. (g) 47,
  • Monosaturated fat (g) 16,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 45,
  • vit. A (IU) 1555,
  • vit. C (mg) 5,
  • sodium (mg) 753,
  • Percent Daily Values are based on a 2,000 calorie diet

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