Chicken and Broccoli with Gorgonzola Sauce

The cream's richness is balanced by the crispy broccoli and fresh basil leaves.


April 2010 | By Rachelle Santos
Chicken and Broccoli with Gorgonzola Sauce
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at a glance

Main Ingredient

Poultry

Type

Pasta

Preparation Time

00:00:00


Date Published

April 2010

The cream's richness is balanced by the crispy broccoli and fresh basil leaves.

Serves Prep Time 5 minutes  Cooking Time 18 to 20 minutes

Noodles to match: bowtie, penne, rigatoni, shell (conchiglie), spiral

4 deboned and skinless chicken breast halves
          (Click to see How to Debone a Chicken)
salt and black pepper to taste
2 tablespoons vegetable oil
1 1/2 tablespoons butter
1 cup heavy cream
          (Click to see 10 Ideas: Heavy Cream)
1 cup diced Gorgonzola cheese
3/4 cup broccoli, cut into florets and blanched
1 1/2 tablespoons chopped fresh basil
sugar and white pepper to taste

Lightly season chicken with salt and black pepper. Heat oil in a cast-iron pan or griddle. Cook chicken for 5 to 6 minutes per side, or until fully cooked. Slice into cubes and set aside.

2  In a medium saucepan, melt butter. Add cream and Gorgonzola cheese. Stir until smooth and cheese has melted. Add the cooked broccoli florets and basil. Season with salt, sugar, and white pepper. Mix well.


Pasta tips:
 •  Generally, about 60 grams of dried pasta per person for a first course or side dish and about 90 to 115 grams per person for a main dish.

 •  When matching sauces to pasta shapes, here's a simple rule of thumb: use wide, hollow or twisted shapes for chunky sauces; flat pasta for rich, creamy sauces; and thin, long pasta for light, oily, more liquid sauces.

Related recipe: Gorgonzola Tomato Cream Pasta





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