Fettuccine With Chicken and Mushrooms in Gorgonzola Cream Sauce
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This is fabulous. Super rich and decadent. Quick to prepare. One of my faves.
- Ready In:
- 25mins
- Serves:
- Units:
7
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ingredients
- 10 ounces fettuccine
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, sliced
- 1⁄4 cup shallot, finely chopped
- 1 1⁄2 cups mushrooms, sliced
- 1⁄2 cup white wine
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh basil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup table cream
- 3⁄4 cup gorgonzola
directions
- In a large pot, cook fettuccine in 4 cups boiling water for about 8 minutes stirring occasionally.
- Meanwhile, in a large saute pan heat the oil and brown chicken for 4 - 5 minutes.
- Remove from heat and set aside.
- Add mushrooms and shallots to pan.
- Cook about 6 - 7 minutes over medium heat stirring frequently till mushrooms are a bit golden.
- Add wine, thyme, basil, Worcestershire sauce, salt and pepper.
- Cook until reduced by half.
- Return chicken to pan.
- Add cream and gently stir in cheese.
- Stir gently till smooth and creamy and chicken is hot.
- Pour sauce over cooked fettuccine and serve immediately.
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RECIPE MADE WITH LOVE BY
@conniecooks
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@conniecooks
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"This is fabulous. Super rich and decadent. Quick to prepare. One of my faves."
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We thouroughly enjoyed this dish last night for dinner. The only change I made was to add 3 cloves of crushed garlic to the olive oil while cooking the chicken. I also threw in some fresh oregano with the tyhme and basil. I can tell you for sure, this will be on a regular rotation at Noni's house:) Thanks so much for posting, Connie.Reply
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