GORGONZOLA CHICKEN PASTA

GORGONZOLA CHICKEN PASTA image

Yield 4-6

Number Of Ingredients 10

Previous Next

4 boneless skinless chicken breasts
1 lb whole wheat pasta
1/4 lb Gorgonzola cheese
1 lb fresh washed baby spinach leaves
1 cup diced red bell pepper
2 finely minced shallot
4 Tbls Olive Oil
Salt and pepper to taste
Spinach leaves for garnish
Diced red bell pepper for garnish

Steps:

Prepare whole wheat pasta per package directions. Drain and keep warm. While pasta is cooking, rinse and pat dry chicken breasts. Cut away any excess fat. Lightly season chicken breasts with salt and pepper on both sides. Using a 12-14 inch skillet, heat 3 tablespoon olive oil over medium heat and place chicken breasts in pan. Cooking for 12 minutes, turning chicken breasts over after 6 minutes. Remove chicken breasts from pan and set aside to cool for a few minutes, then cut into 1 inch pieces. Add last tablespoon of olive oil to pan and diced red bell pepper. Saute for 3 minutes then add minced shallot. Saute an additional 1 minute. Add washed spinach, turn down heat and cover until spinach is wilted, about 4-5 minutes, stirring once or twice. Remove cover. Add chopped chicken and heat through, approximately 3-4 minutes, stirring 2-4 times. Add gorgonzola cheese, stirring for about 1 minute, letting it start to melt. Season to taste with salt and pepper. Remove pan from heat. Place pasta on large platter, placing chicken mixture on top. Garnish with fresh spinach leaves and diced red bell pepper. Serve immediately.