Ingredients: 2 teaspoons butter,2 teaspoons flour,1 cup chicken broth,1/2 cup dry white wine (optional),1 cup cream,8 ounces gorgonzola cheese,1/2 cup toasted walnuts, chopped (3 T. reserved),6 green onions, sliced,1 teaspoon minced fresh thyme,1 teaspoon minced fresh sage,1/2 cup Parmesan cheese, grated,4 chicken breasts, seasoned & grilled,1 pound dried pasta (Bow Tie, Fusili, or Penne)
Instructions:
- In a large saucepan, over medium-high heat melt butter and stir in flour until well combined. Continue stirring over the heat for a few minutes, do not brown.
- Whisk in broth, wine and green onions; reduce by almost half, until the sauce will coat the back of a spoon. Stir in cream, walnuts, gorgonzola and herbs. Continue cooking until desired consistency is reached. Season with salt and pepper to taste.
- Meanwhile cook pasta according to package directions.
- Drain, leaving a few tablespoons of cooking water in the pasta. Once sauce is ready, pour pasta and remaining water into saucepan and combine. Stir in grated Parmesan.
- Serve immediately with grilled chicken breasts.
- Garnish with crumbled gorgonzola and reserved chopped walnuts.
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