Chicken with Gorgonzola and Sun-dried Tomato Cream Sauce
The first time I had this recipe was in a restaurant in Asheville, N.C. many years ago and the Scotsman in me said I can make Chicken with gorgonzola and sun-dried tomatoes in cream sauce just as good and cheaper at home.
It’s a delicious and easy to prepare dish for any night or it can be a spectacular entrée for a fancy dinner party. Served over your favorite tube pasta or bow ties or really any pasta it’s a meal you won’ forget.
You don’t have to use gorgonzola , blue cheese or Stilton can be substituted.
The recipe amounts below can easily serve about 4 persons.
Ingredients for Chicken with Gorgonzola and Sun-Dried Tomato Cream Sauce:
- 1 Chicken Breast per person cut into ½” cubes
- 4-12 oz Gorgonzola cheese (the more the better)
- 1Tbs neutral oil or butter
- 1 medium onion finely diced
- 2 cloves of garlic finely diced
- 1 cup dry white wine
- 1 cup chicken stock
- 2 cups heavy cream
- salt & pepper to taste
- Sun-dried Tomatoes Julienne; amount to your taste
- 1-2 tsp dried pepperocini (Optional)
- chopped parsley for garnish
- cooked tube pasta
Directions for Chicken with Gorgonzola and Sun-Dried Tomato Cream Sauce:
Lightly salt and pepper the chicken breast and cook by any method you find easiest, bake or sauté or grill and cut into cubes when done or cut into cubes and sauté.
Once the chicken is done set aside in a low oven to hold. Begin to cook your pasta.
In a sauté pan place the oil or butter and begin to cook the onion and garlic. When they are translucent add the sun-dried tomatoes and the wine and sock to the pan.
Bring up to high heat and reduce the mixture by ¾ . When reduced add the cream and allow to reduce slightly, then reduce the heat to medium and add ¾ of the cheese and whisk until the cheese is melted and combines completely. Add the pepperocini if you are using and taste and adjust seasoning if necessary.
Add the chicken to the pan and stir to combine and cover all he chicken with sauce.
Drain the pasta and serve the chicken with the sauce over the pasta topping with a bit of crumbled cheese and chopped parsley for garnish.
Here are a few items to help make this recipe:
It’s Chicken you can’t go wrong! Forget the sauce just put it on the plate still clucking. A 5 paw effort!
Ingredients
- 1 Chicken Breast per person cut into ½" cubes
- 4-12 oz Gorgonzola cheese
- 1Tbs neutral oil or butter
- 1 medium onion finely diced
- 2 cloves of garlic finely diced
- 1 cup dry white wine
- 1 cup chicken stock
- 2 cups heavy cream
- salt & pepper to taste
- Sun-dried Tomatoes Julienne; amount to your taste
- 1-2 tsp dried pepperocini (Optional)
- chopped parsley for garnish
- cooked tube pasta
Instructions
- Lightly salt and pepper the chicken breast and cook by any method you find easiest, bake or sauté or grill and cut into cubes when done or cut into cubes and sauté.
- Once the chicken is done, begin to cook your pasta.
- In a sauté pan place the oil or butter and begin to cooke the onion and garlic. When they are translucent add the sun-dried tomatoes and the wine and sock to the pan.
- Bring up to high heat and reduce the mixture by ¾ . When reduced add the cream and allow to reduce slightly, then reduce the heat to medium and add ¾ of the cheese and whisk until the cheese is melted and combines completely. Add the pepperocini if you are using and taste and adjust seasoning if necessary.
- Add the chicken to the pan and stir to combine and cover all he chicken with sauce.
- Drain the pasta and serve the chicken with the sauce over the pasta topping with a bit of crumbled cheese and chopped parsley for garnish.
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