BOW TIE PASTA WITH CHICKEN & GORGONZOLA SAUCE

Bow Tie Pasta with Chicken & Gorgonzola Sauce image

Provided by Joyce Newman

Categories Pasta

Time 35m

Number Of Ingredients 12

2 chicken breast halves, cooked and cubed ( i use store bought rotisserie chicken)
8 oz bow-tie pasta, uncooked
1/2 lb fresh asparagus
3 green onions
1/4 c fresh parsley
1 clove garlic, minced
4 oz gorgonzola cheese, crumbled (1 tub)
4 oz monterey jack cheese or colby/ jack
1/3 c parmesan cheese, shredded or shavings for garnish
1/2 c heavy cream
2 Tbsp olive oil
1/2 tsp cracked black pepper

Steps:

1. Clean and snap asparagus where tender, then cut into 1" diagonal pieces. Clean and slice green onions. Mince garlic and chop 1/4 cup of parsley. Reserve a few springs of parsley for garnish.
2. Cook pasta as directed. Add sliced asparagus into boiling pasta the last 5 minutes of pasta cooking time.
3. Meanwhile, in a large skillet; heat olive oil. Cook onions, garlic and parsley on med-high heat for about 5 minutes or until onions are tender. Add chicken and stir. Add heavy cream and bring to a slow boil. Add jack cheese and gorgonzola cheese. Stir while melting cheese. Reduce heat to medium-low heat, simmer for 3-5 minutes.
4. Drain pasta and asparagus. Pour into gorgonzola cheese sauce, half of the pasta at a time. After first half, add as much of the remaining pasta to the sauce to accommodate your liking.
5. Add cracked pepper and parmesan shavings and a spring of parsley for garnish. Serve with a side salad and crusty garlic bread. Pairs well with a Chardonnay or Pinot Noir. Enjoy!