Bow Tie Pasta with Chicken & Gorgonzola Sauce

Joyce Newman

By
@JoyceNewmansKitchen

This dish is similar to one that Sierra Nevada Brewery & Restaurant serves that I love so much! This is my rendition of it.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
2-3
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

2
chicken breast halves, cooked and cubed ( i use store bought rotisserie chicken)
8 oz
bow-tie pasta, uncooked
1/2 lb
fresh asparagus
3
green onions
1/4 c
fresh parsley
1 clove
garlic, minced
4 oz
gorgonzola cheese, crumbled (1 tub)
4 oz
monterey jack cheese or colby/ jack
1/3 c
parmesan cheese, shredded or shavings for garnish
1/2 c
heavy cream
2 Tbsp
olive oil
1/2 tsp
cracked black pepper

Step-By-Step

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1Clean and snap asparagus where tender, then cut into 1" diagonal pieces.
Clean and slice green onions. Mince garlic and chop 1/4 cup of parsley. Reserve a few springs of parsley for garnish.

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2Cook pasta as directed. Add sliced asparagus into boiling pasta the last 5 minutes of pasta cooking time.

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3Meanwhile, in a large skillet; heat olive oil. Cook onions, garlic and parsley on med-high heat for about 5 minutes or until onions are tender. Add chicken and stir. Add heavy cream and bring to a slow boil. Add jack cheese and gorgonzola cheese. Stir while melting cheese. Reduce heat to medium-low heat, simmer for 3-5 minutes.

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4Drain pasta and asparagus. Pour into gorgonzola cheese sauce, half of the pasta at a time. After first half, add as much of the remaining pasta to the sauce to accommodate your liking.

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5Add cracked pepper and parmesan shavings and a spring of parsley for garnish. Serve with a side salad and crusty garlic bread. Pairs well with a Chardonnay or Pinot Noir. Enjoy!

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy