Bucatini With Chicken and Gorgonzola

Recipe by Mercy
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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