orecchiette with gorgonzola and chicken

I love those special edition magazines that you see in stores occasionally that are loaded with tons of great-looking recipes. I think they’re completely overpriced, but totally worth what you get. So, I recently bought Better Homes and Gardens’ Ultimate Italian magazine, not only because of the beautiful lasagna on the cover, but from all the amazing recipes inside as well.

This is the first dish I’ve made from this magazine: Gorgonzola and chicken pasta. As soon as I read the title, I knew I had to cook it. The Gorgonzola adds a nice tanginess to the creamy sauce. And, who doesn’t love the mushrooms inside?

Anyhow, I’ve been cooking a lot of pasta lately, but the leftovers keep so well, I end up munching off of it all week long, perfect for the nights when I don’t feel like doing anything or I’m too bogged down with homework to figure something out.


Orecchiette with Gorgonzola and Chicken

Adapted, only slightly, from BHG SIP: Ultimate Italian
Makes about 6-8 servings


1 lb. chicken tenderloins, cut into ½-inch slices
2 tbsp. olive oil
2 cloves garlic, minced
10 oz. cremini mushrooms (or any other desired), sliced
2 c. whipping cream
5 oz. crumbled Gorgonzola cheese
2/3 c. grated Parmesan cheese
1 lb. orecchiette (or any other desired shape of pasta)

Heat a large skillet over medium high heat with 1 tbsp. olive oil. Season chicken with salt and pepper. Add to heated skillet and cook until lightly browned and cooked through. Remove chicken from skillet and set aside.

At this point, add pasta to salted boiling water and cook for about 11 minutes, according to package directions. Drain and set aside when done.

Reduce heat on skillet to medium. Add 1 tbsp. olive oil to skillet. Add mushrooms and garlic. Cook for about 5 – 8  minutes, until all liquid from mushrooms has evaporated and mushrooms are soft, stirring occasionally.

Return chicken to skillet. Add cream. Bring to boil and boil for about 3 minutes, until mixture has slightly thickened. Add half of Gorgonzola and all of Parmesan and stir. Season with salt and pepper. Heat for about 1 more minute, until cheese has melted.

In a large bowl or pot, mix together chicken and cream mixture, pasta, and remaining Gorgonzola cheese. Toss. Serve. Top with additional Parmesan cheese, if desired.


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