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    You are in: Home / Recipes / Bucatini With Chicken and Gorgonzola Recipe
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    Bucatini With Chicken and Gorgonzola

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Mercy's Note:

    This recipe is from Chef Todd English

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    Units: US | Metric


    1. 1
      Toast the walnuts on a baking sheet in a preheated 350°F oven for 10 minutes, until golden; cool slightly and finely chop.
    2. 2
      Combine the walnuts, breadcrumbs, and 1/4 teaspoon pepper in a bowl.
    3. 3
      Cook the pasta according to package directions.
    4. 4
      Sprinkle the chicken with salt and remaining pepper and then cook in olive oil in a large nonstick skillet over medium-high heat until lightly browned an all sides, about 3 minutes.
    5. 5
      Add the broth and simmer until reduced to 1 cup of liquid, about 10 minutes.
    6. 6
      Add 1/4 cup of the cheese, butter, and parsley to the chicken and stir until well blended.
    7. 7
      Add the pasta to the chicken mixture and toss.
    8. 8
      Transfer to serving bowls and sprinkle with the walnut/breadcrumb mixture and the remaining cheese.

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    Ratings & Reviews:

    • on July 29, 2007


      A nice quick creamy pasta recipe without using heavy cream! I used very thinly sliced chicken breasts so I added only as much broth as I needed (about 2/3 cup) after the chicken was browned so the chicken didn't become overcooked. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bucatini With Chicken and Gorgonzola

    Serving Size: 1 (387 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 635.1
    Calories from Fat 158
    Total Fat 17.6 g
    Saturated Fat 6.5 g
    Cholesterol 86.1 mg
    Sodium 720.3 mg
    Total Carbohydrate 71.8 g
    Dietary Fiber 3.6 g
    Sugars 2.4 g
    Protein 46.0 g

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