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Recipe

Pasta and Chicken with Gorgonzola Sauce

This recipe is restaurant worthy, yet so simple to make at home - Making it a frugal dish. Pair it with a nice green salad, a glass of white wine, and you have a date night meal..

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• 2 cups dried pasta - I used Gemelli
• 1 tablespoon oil
• 1 boneless chicken breast cut into bit size portions
• 2 cloves of garlic minced
• 1/4 cup white onion chopped
• 3 tablespoons of unsalted butter
• 11/2 cup heavy cream
• 1/2 cup grated Parmesan cheese (reserve 1/4 cup for garnish)
• 3 oz. Gorgonzola cheese, crumbled
• 1 cup mushrooms - I used slided Shitaki
• 1 cup fresh pea pods
• 1 tablespoon dried parsley for garnish
• Salt and Pepper to taste

Instructions

Cook pasta according to directions. If you'd like to pre-cook the pasta, place it in a zip-lock with a bit oil for up to a day.

In saute pan, heat oil over medium heat; add chicken, saute until lightly browned, add garlic and onions. Reduce heat to low, saute for 1 minute, then add butter and cream, then cheeses stirring constantly till mixture is thickened. Add pasta, mushrooms and pea pods, turn heat to high and allow sauce to bubble. Season with salt and pepper. After plating, finish with remainder of cheese and garnish with dried parsley. Serves 2-4.