Ready in 30 minutes
This is a creamy delicious pasta dish
put pasta water on to boil. cut chicken into chunks and season with salt and pepper.heat skillet to meadium high and put in oil and butter saute chicken with garlic and onion.saute till chicken is golden brown.add white wine and deglaze. add the juice of one lemon. bring to a simmer and add chicken stock. while this is coming to a simmer drop your pasta if water is boiling. Be sure to add oil and salt to pasta water.now back to the skillet.slowly stir in cream and allow to come to a simmer once again. reduce heat and crumble in gorgonzola cheese. stir and add parmesan cheese, crushed red pepper, basil and oregano. allow sauce to thicken. remove from heat when sauce has reached desired consistency.when pasta is done al dente remove and drain well. mix sauce and pasta in large serving bowl. mix well and serve. bon appetit'
NanMP 4y agoThe amount of red pepper flakes made this dish inedible. The recipe should call for using an amount to taste. I love spicy food, but this was way too much and over-powered all other flavors.
Jlorko 4y agoWay too much gorgonzola for our liking. Perhaps it depends on the type of cheese and your tastes.
Saturn28 4y agoThis was delicious! We loved it although the 1 T. red pepper flakes was a bit too hot for me. We'll adjust it next time.
latinvixxen 5y agoFlavorful!!! Though mine came out a little watery. Maybe I will use a little flour next time for a thicker cream, but watery and all it was DELISH!!!
jimbright67 6y agoyou can adjust the amount of gorgonzola cheese to your liking. I add more to mine than the recipe calls for. do the same with the red pepper flakes. I tend to kick it up more than most [I posted this recipe.]