Fusilli with Chicken, Gorgonzola and Broccoli

by Michelle on June 18, 2008

OMG…I just made the best pasta and it was so easy!





Fusilli with Chicken and Gorgonzola Parmesan Sauce
Recipe developed in the kitchen of Big-Black-Dog

1 lb Fusilli Pasta
3 c. cooked, shredded chicken (I used leftover roast chicken)
1 c. Gorgonzola cheese, crumbled
1/4-1/2 c. Parmesan, grated
2-3 c. milk
2 TBL butter
2 TBL flour
5-6 fresh basil leaves, minced (fresh from my garden)
1/2 tsp dried tarragon
2 c. broccoli, broken up into small Florette’s
3-4 c. spinach leaves
Freshly ground pepper to taste

Prepare pasta according to package directions careful to not over cook. Drain, retaining all the pasta water, and set aside. Return pasta water to pot and over medium heat simmer broccoli until tender but still bright green and crisp. Drain and set aside.

In a heavy bottomed pot over low heat melt butter. Add flour and pepper and mix well. Gradually add milk stirring constantly. When milk is starting to simmer reduce heat to low and add crumbled Gorgonzola and Parmesan cheese, stir until completely melted. Add cooked broccoli, spinach, chicken and pasta and gently fold, making sure that all ingredients are completely coated with the cheese sauce. Serve immediately. Enjoy!






All Rights Reserved 2008 © Big Black Dog

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Comments

  • OhioMom June 18, 2008 at 10:26 am

    Beautiful dish, I had some of my flat bread with fresh veggies and gorgonzola recently, I have to say this is the best cheese for melting.

  • Lucy..♥ June 18, 2008 at 10:56 am

    Boy does that look good! Did ya save a plate for me???? 😉

  • Michelle June 18, 2008 at 10:23 pm

    This is definitely a keeper recipe and one I will make again.

  • giz June 19, 2008 at 1:18 am

    In the department of stinky cheeses, gorgonzola is my favourite. Alas, I can only have it in very small doses.

  • Olga June 21, 2008 at 8:10 pm

    This looks amazing! (found you through foodgawking).The only addition I’d add is tomatoes :)

  • Olga June 21, 2008 at 8:11 pm

    oops, I meant recipes2share

  • Michelle June 21, 2008 at 8:54 pm

    Olga, I thought about adding tomatoes right at the end so that they would not color the white sauce. The dish needed a bit of color. I also considered some red sweet pepper.It really was good and not as rich as I thought it would be. It was so good even on a warm summer’s day!!

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