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| Chicken and Broccoli with Gorgonzola Sauce |
The cream's richness is balanced by the crispy broccoli and fresh basil leaves.
Prep Time: 5 minutes
Prep Time: 5 minutes
Cooking Time: 18 to 20 minutes
Ingredients (serves 4):
- noodles to match: bowtie, penne, rigatoni, shell (conchiglie), spiral
- 4 deboned and skinless chicken breast halves
- salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons butter
- 1 cup heavy cream
- 1 cup diced Gorgonzola cheese
- 3/4 cup broccoli, cut into florets and blanched
- 1 1/2 tablespoons chopped fresh basil
- sugar and white pepper to taste
Directions:
1. Lightly season chicken with salt and black pepper. Heat oil in a cast-iron pan or griddle. Cook chicken for 5 to 6 minutes per side, or until fully cooked. Slice into cubes and set aside.
2. In a medium saucepan, melt butter. Add cream and Gorgonzola cheese. Stir until smooth and cheese has melted. Add the cooked broccoli florets and basil. Season with salt, sugar, and white pepper. Mix well.
Pasta Tips:
2. In a medium saucepan, melt butter. Add cream and Gorgonzola cheese. Stir until smooth and cheese has melted. Add the cooked broccoli florets and basil. Season with salt, sugar, and white pepper. Mix well.
Pasta Tips:
• Generally, about 60 grams of dried pasta per person for a first course or side dish and about 90 to 115 grams per person for a main dish.
• When matching sauces to pasta shapes, here's a simple rule of thumb: use wide, hollow or twisted shapes for chunky sauces; flat pasta for rich, creamy sauces; and thin, long pasta for light, oily, more liquid sauces.
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