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30 mins

Chicken rigatoni gorgonzola
A recipe for chicken rigatoni gorgonzola with pine nuts, asparagus and mushrooms.

Posted by honeyandbirch from Chicago, Illinois, United States • Published See honeyandbirch's 7 projects »
  • Step 1

    Move a rack in your oven to the second from the top spot. Preheat your oven to 350 degrees. Cover a cookie sheet/baking sheet with tin foil and spread the pine nuts evenly over the foil. Dry roast for 10 minutes and remove from oven. Transfer to a large bowl and set aside.

  • Step 2

    Heat olive oil in a large skillet over medium heat. Add mushrooms, asparagus and garlic and saute about 5 minutes. If you are making a half portion of this recipe, saute for less time. Transfer to the same bowl as the roasted pine nuts.

  • Step 3

    Add the white wine to the now empty skillet. Simmer until reduced by half, about 2 minutes. Add the the cream and the cheese to the skillet. Simmer until the sauce has thickened – 5-7 minutes.

  • Step 4

    Combine the pine nuts, mushrooms, asparagus, chicken and sauce in a large bowl and toss. Add salt and pepper to taste.

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