Chicken Gorgonzola

Submitted by Alex MacKenzie

"A gorgonzola spinach alfredo sauce served over broiled chicken and pasta"

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 4 chicken breasts, skinless and boneless
• 1 teaspoon fresh rosemary
• 1⁄4 cup olive oil
• 1⁄8 cup red wine vinegar
• 4 cups heavy whipping cream
• 1⁄4 cup fresh parmesan cheese, grated
• 1⁄2 cup mozzarella cheese, grated
• 1⁄4 cup napoleon brandy
• 2 cups milk
• 1 cup fresh spinach, shredded
• 4 ounces gorgonzola cheese, crumbled
• 1⁄4 teaspoon mustard powder
• 1⁄2 teaspoon white pepper, ground
• 12 ounces dry linguine

directions

1. Marinade chicken in oil, vinegar and rosemary (4 hours minimum). Broil 6" from heat 4-5 minutes on each side or till done, cut into slices and set aside.
2. In large pot bring water to a rolling boil Cook cream in large sauce pan on medium heat until it begins to thicken stirring constantly (do not boil). Stir in parmesan & mozzarella cheeses adding slowly while stirring. Add milk as necessary to maintain alfredo consistency.
3. Stir in spinach and gorgonzola. Remove from heat and serve over linguini and chicken.