Porcini Mushroom Linguine with Chicken, Shiitakes and Gorgonzola
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Unrated
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Prep Time
10 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Porcini Mushroom Linguine with Chicken, Shiitakes and Gorgonzola
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 pound linguine or pasta of choice
- 1 pound chicken breast cut into 3/4 inch pieces, boneless skinless
- 1 pound shiitake mushrooms brushed clean, stems removed (if using shiitake) and cut into 1/2 inch strips, or cremini mushrooms, fresh
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 onion finely chopped, small
- 1 cup heavy cream or half-and-half
- 4 ounces gorgonzola cheese or blue cheese
- Parmesan Cheese freshly grated Parmesan cheese and chopped parsley for garnish
- parsley freshly grated Parmesan cheese and chopped parsley for garnish
Instructions
- Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain well and rinse with warm water.While the pasta is cooking, melt one tablespoon of the butter and the olive oil in a skillet over medium high heat. Add chicken and cook until lightly browned and cooked through, about 6-8 minutes, seasoning with salt and pepper. Set the chicken aside.Melt remaining two tablespoons butter in the same skillet over medium high heat. Add the shiitake mushrooms and saute for about 5 minutes. Add the onions and cook for another 3 minutes. Add cream and bring to a boil for about a minute, stirring regularly. Reduce heat to medium and stir in Gorgonzola. Return the chicken to the skillet, stir to combine, and heat through.Serve the sauce over individual plates of pasta with Parmesan cheese and parsley.
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