What makes this dish even better? It's quick and super duper easy.
This will be my entry for Presto Pasta Night which is hosted this week by Hillary of 'Chew on that'(Feeds 2 people)
250g fresh parppadelle pasta
1 cup single cream (you may have noticed I will usually use soy cream - I still can't believe a healthier 'cream' exists! I'm over the moon!)
150g gorgonzola (cut into small pieces)
2 tbsp olive oil
1 tbsp butter
1 cup mixed mushrooms
1 chicken breast fillet (grilled and sliced)
small handful of fresh basil (chopped)
salt and pepper to taste
Instructions:
- cook pasta as per package instructions
- cook mushrooms in a pan with olive oil. Once mushrooms are browning a bit add butter to the pan, once melted and coated over mushrooms add cooked chicken, basil and cream. Allow to simmer for a minute or so then gradually add gorgonzola. Adding more as it metls into the sauce.
- Let sauce simmer for a few more minutes, continuously stirring until sauce has thickened
- Toss pasta into the pan until all coated and mixed well with sauce
Serve at once and enjoy!
6 comments:
SLURP!!!!! Looks gorgeous and I'm drooling here at 7:30am! Thanks for sharing with Presto Pasta Nights.
I love the taste of gorgonzola as well! Can't wait to include this in the roundup tomorrow! Thanks for submitting! :)
It was delicious! I love creamy dishes and the love in your food! Thank you for sharing this one!
Marek
Gorgonzola cheese does make a GREAT sauce. I made a sauce with it and threw in some butternut squash recently that was awesome! I will definitely have to try your mushroom combo sometime.
Mushroom, gorgonzola and pasta is such a great flavour combination!
Looks yummy!
Post a Comment