1.Put some plastic wrap over the chicken breasts and pound them until they are about 1/2 inch think. Season with salt and pepper. Sear chicken in a hot skillet with two tablespoons of oil over medium high heat. Cook on each side for about 4 to 5 minutes or until completely cooked. Remove chicken breasts from heat, and let rest before slicing. You may need add an additional tablespoon of oil or two to the sauce pan to saute the mushrooms. Saute the sliced mushrooms on medium high heat until they are browned. .
2.Cook pasta according to instructions on the package. Prepare sauce by combining half and half and Gorgonzola in a saucepan heating through. The sauce should thicken slightly. Slice chicken into 1/4 inch slices add it along with the sauteed mushrooms and the tomatoes to the sauce, and stir to combine well. Plate pasta by adding 1/4 of the pasta, 1/4 of the gorgonzola chicken sauce, and top with shredded Parmesan and choped parsley.
If you are looking for a sauce that is creamy like an Alfredo sauce this may be the sauce for you. This classic pasta sauce made with Gorgonzola cheese has a sophistication that is perfect for when you want something more than the standard alfredo sauce.
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|Serving Size: 1 Serving (481g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 266 (35%)|
|Amt Per Serving||% DV|
|Total Fat 29.5g||39 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 221.7mg||68 %|
|Sodium 632.4mg||22 %|
|Potassium 1006.4mg||26 %|
|Total Carbohydrate 71.4g||21 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 70.4g|
|Protein 53.7g||77 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 769
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