 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
A gorgonzola spinach alfredo sauce served over broiled chicken and pasta 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.
|
|