Chicken Linguine with Gorgonzola Sauce

Chicken Linguine with Gorgonzola Sauce
Recipe type: Entree
  • 1 pound linguine
  • 2 boneless, skinless chicken breasts (about 6-8 ounces each), grilled or poached, cut into strips
  • 1 cup cooked broccoli florets
  • ½ cup grape tomatoes, halved
  • ½ cup unsalted butter
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • ½ cup fresh basil, chopped
  • 2 cups heavy whipping cream
  • 1½ cups gorgonzola cheese, crumbled
  • Grated Parmesan
  • Salt and fresh-ground pepper, to taste
  1. Cook the pasta in boiling salted water until al dente.
  2. Drain, reserve and keep warm.
  3. In a large sauté pan, melt butter over medium heat.
  4. Add onion and garlic.
  5. Cook and stir two minutes.
  6. Add basil and whipping cream, then increase heat to medium-high to bring sauce to a simmer.
  7. Add gorgonzola, stirring and blending until cheese melts into cream.
  8. Add salt and pepper.
  9. In a large bowl, toss the cooked pasta with broccoli and tomatoes and half of the gorgonzola sauce. Toss to combine.
  10. Plate the pasta and add 6 to 8 strips of chicken and top with gorgonzola sauce and grated Parmesan.
  11. Serve at once.