Poultry

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

Directions

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.