Bucatini With Chicken and Gorgonzola
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 59.14 ml walnuts
- 59.14 ml breadcrumbs
- 2.46 ml ground black pepper
- 340.19 g bucatini pasta
- 453.59 g boneless skinless chicken breast, trimmed and cubed
- 2.46 ml salt
- 4.92 ml olive oil
- 591.47 ml low sodium chicken broth
- 118.29 ml shredded gorgonzola or 118.29 ml Fontina cheese
- 14.79 ml butter
- 29.58 ml chopped fresh parsley leaves
directions
- Toast the walnuts on a baking sheet in a preheated 350°F oven for 10 minutes, until golden; cool slightly and finely chop.
- Combine the walnuts, breadcrumbs, and 1/4 teaspoon pepper in a bowl.
- Cook the pasta according to package directions.
- 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.
- Add the broth and simmer until reduced to 1 cup of liquid, about 10 minutes.
- Add 1/4 cup of the cheese, butter, and parsley to the chicken and stir until well blended.
- Add the pasta to the chicken mixture and toss.
- Transfer to serving bowls and sprinkle with the walnut/breadcrumb mixture and the remaining cheese.
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RECIPE SUBMITTED BY
Mercy
Longwood, FL
Greetings everyone!
My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years.
I enjoy cooking simple dishes with simple ingredients.