The purple dish! As well as the house favorite. Penne pasta tossed in our own port wine & Gorgonzola cream sauce, topped with grilled chicken breast, port soaked grapes & Gorgonzola cheese.
- Add Butter and port to saute pan.
- Reduce by 3/4.
- Add Heavy Cream and Gorgonzola.
- Reduce by 1/2
- Add Penne
- Char Grill Chicken.
- Place pasta in bowl.
- Top with Chicken.
- Top with grapes soaked in port.
- Top with Gorgonzola.
- Garnish with parsley.
This recipe is from a restaurant local to Seattle, called Pogacha. It takes WAY more than fifteen minutes, considering the grilling of the chicken and the reducing of the port. It's kind of pricey to buy all the ingredients, especially when looking for a decent port. And it's SUPER important to make sure you reduce the port long enough so the sauce will be nice and thick (and purple!). Very rich, very filling, DELICIOUS recipe! I'm very surprised nobody else has raved about it... Oh, and the nutrition facts posted here are WAY off...