Johnny Carino's Chicken Penne Gorgonzola
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
880 kcal
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Course
Main Course
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Cuisine
Italian
Johnny Carino's Chicken Penne Gorgonzola
Description
This recipe starts by pounding chicken breasts to even thickness, seasoning with salt and pepper, then pan-searing them for a juicy, well-cooked interior and golden exterior. The mushrooms are sautéed in the same skillet, developing a browned, savory flavor. Meanwhile, penne pasta is cooked until al dente and drained.
The sauce is prepared by gently heating half and half with crumbled gorgonzola cheese until it thickens slightly, creating a smooth, creamy base with the cheese's distinctive tang. The sautéed mushrooms are then incorporated, enriching the sauce with their earthy taste. Sliced chicken is served atop the pasta dressed in this sauce, garnished with chopped tomato and shredded Parmesan, adding layers of freshness and sharpness.
This hearty pasta dish works well as a filling main course and is best served immediately to preserve the texture of the chicken and pasta.
Ingredients
- 1 pound boneless skinless chicken breast
- salt to taste
- black pepper to taste, ground
- 2 tablespoons vegetable oil plus extra if needed
- 8 ounces white button mushrooms sliced
- 1 pound penne pasta dry
- 2 cups half and half
- 4 ounces gorgonzola cheese crumbled
- 1/2 cup tomato chopped, red
- 2 tablespoons Parmesan Cheese shredded
Instructions
- Place each chicken breast between two sheets of plastic wrap on a cutting board. Gently pound the chicken to an even thickness of about 1/2 inch, starting from the center and working outward. Season with salt and pepper.
- Place the oil in a skillet over medium-high heat. When the oil is hot, place the chicken breasts in the skillet and cook for about 4 to 5 minutes per side, or until cooked through. Remove the chicken breasts from the skillet and let rest for several minutes before slicing into 1/4-inch slices.
- Place the skillet back over medium-high heat. Add an additional 1 to 2 tablespoons of oil to the skillet if needed, and sauté the mushrooms with about 1/2 teaspoon of salt until the mushrooms have browned.
- Prepare the pasta according to the package directions. Drain.
- To make the sauce, combine the half and half and Gorgonzola cheese in a saucepan over medium heat, stirring until slightly thickened. Add the sautéed mushrooms and mix well.
- To serve, divide the cooked pasta equally among 4 plates and top each with chicken slices. Drizzle with the sauce and top with chopped tomatoes and shredded Parmesan.
Notes
- Reheat by keeping components separate; reassemble before serving to avoid the sauce soaking into the pasta excessively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 880 kcal
% Daily Value*
| Calories | 880kcal | 44% |
| Carbohydrates | 94g | 31% |
| Protein | 53g | 106% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 134mg | 45% |
| Sodium | 806mg | 34% |
| Potassium | 1145mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 822IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 337mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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