There is only one way that Greg will gladly eat pasta: smothered in a creamy, cheesy white sauce. After I moved to Oklahoma I developed an obsession of buying Taste of Home Magazines. One of which happened to be the “best of” edition which held one of the many keys to my man’s heart.
This dish is no doubt going to be your next family fave. It’s simple to put together and slightly more healthy than a classic alfredo sauce. Which by the way, if you’re looking for an AMAZING alfredo recipe go here. I can’t promise you won’t gain five pounds with the first bite, but I do promise you’ll lick your bowl clean.
So here’s my version of Penne Gorgonzola with Chicken (the original here) AKA “Greg’s Favorite Pasta”
-4-5 chicken tenderloins or boneless/skinless thighs (I prefer tenderloins over breasts, but you use whatever cut of chicken you desire.)
-1 Tbsp. olive oil
-1 tsp. minced garlic
-1/4 c. white wine (or more…)
-1 c. heavy whipping cream
-1/4 c. chicken stock (or broth. Rumor has it stock has more nutrients. Also, if you don’t want/have wine just add another 1/4 cup of stock)
-2 c. (one package) Italian cheese blend
-Oregano, salt, and pepper to taste.
-1 package (16oz.) of bowtie pasta or whatever you please (I usually use bowties, but all I had for last night were some radiator noodles and ziti.)
Let’s get cookin’:
First off I like to season the chicken with some salt and pepper and grill those babies until they are done. You don’t have to grill your chicken. The original recipe has you cook your chicken in the skillet. If you grill cut your chicken into cubes after grilling, and if you fry them in your pan cut the chicken into cubes prior to cooking. My directions will be based on grilling your chicken, refer to the original recipe link above for the other version.
Get your pasta cooking per usual.
Once your chicken is grilled, cut it into cubes and pour your olive oil in a large skillet on medium heat. Add the chicken and garlic to the oil.
Let your chicken and garlic blend for a minute or two. Then add your wine, cream, and stock/broth. Cook (on medium) until the sauce has slightly thickened. While it’s thickening I like to sprinkle in some pepper and oregano. Occasionally I’ll add some basil or an Italian seasoning blend. Basically whatever seasonings you like in your Italian food.
Dump in your package of cheese and let it melt.
Once your pasta is ready, drain it and then add it to the cheese sauce mixture.
Scoop you up some deliciousness and get to scarfing it down. This pairs fantastically with (as if you needed any more carbs) Rosemary Bread (minus the rosemary-dad’s request). We also like to add roasted red pepper strips to ours (those are usually found in the dressing aisle near the pepperoncinis).
And there you have it. Greg’s favorite pasta. And bread. All that’s left is to top it off with some apple pie…which we did. Hey, it’s fall. ❤