Monday, March 7, 2011

Gorgonzola Artichoke Chicken Pasta

This is a super easy recipe...I used to order this at a place called La Vache in La Jolla before it closed.  I loved this dish and tried several different combos before finding this one.

The recipe varies depending on how many people.  The one below is for 2 people with enough for leftovers.  This recipe usually takes about 15 minutes total to cook.

1/2 box of Penne or any other tube pasta
1 container (usually 6 ounces) of gorgonzola cheese crumbles.  I usually use Treasure Cave because it melts pretty easily
1 can evaporated milk
1/2 cup - 1 cup heavy whipping cream
1 can Artichoke quarters (or 2 depending on your taste)
Cooked Rotisserie Chicken (precooked from the store is perfect)
Some sort of White wine (optional, to taste)
cracked black pepper

Cook Pasta according to the directions

While the water boils remove chicken from bone and cut into cubes and drain artichoke quarters

Heat large skillet and put 1 tablespoon butter in to melt

Add 1 can evaporated milk

Let this heat until a very soft bubbling forms in the center

Add gorgonzola cheese crumbles and stir the mixture (you must stir the mixture often to melt the cheese and keep the sauce from burning)

After crumbles are melted, add in 1/2 cup cream (you can use more evaporated milk instead of cream to cut calories)

Add wine to taste

Add chicken and artichokes to the sauce mixture, you can add mushrooms or other items that you would like at this point

Keep stirring........look at the sauce and if you would like more liquid this is the time to add more cream or evaporated milk to reach the consistency that you would like

Add cracked black pepper to taste

Drain penne or tube pasta and add to the sauce mixture


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