Main Dish
Penne Pasta with Grilled Chicken Strips in Gorgonzola Cream Sauce
Mietz Cellars
4791 Dry Creek Rd, Building 11
Healdsburg, CA 95448
familywineriesdrycreek.com
- RECIPE YEAR: 2015
- RECIPE BY: John Harasty, Haydon Street Inn, Healdsburg, CA
- YIELD: Serves 8
- PAIRS WELL WITH: Mietz Cellars Russian River Pinot Noir
A rich pasta ideal for fall and winter, this is full of familiar flavors that will brighten up any everyday meal. Pair with Mietz Cellars Russian River Pinot Noir to enhance the flavors of the mushrooms and Gorgonzola cheese sauce. Both the chicken breasts and pasta can be cooked in advance.
Ingredients:
- 2 chicken breasts
- 1 pound penne pasta
- 3 tablespoons unsalted butter
- 6 garlic cloves, chopped
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup Mietz Chardonnay
- 1/4 pound Gorgonzola cheese, crumbled
- 1 cup grated Parmesan cheese
- 1 teaspoon freshly grated nutmeg
- Salt and freshly ground pepper, to taste
- Olive oil, as needed
- 1/2 pound mushrooms, sliced
- 1/2 cup frozen peas
- 1/4 pound ham, julienned
- Leaves from 8 fresh rosemary sprigs
Directions:
Grill the chicken breasts and cut into strips. This can be done in advance; refrigerate the chicken until ready to use. In a large pot of boiling water, cook the pasta according to the package instructions. Drain well. In another pot over medium-high heat, melt the butter. Add the garlic and cook, stirring frequently, for 1 to 2 minutes, then whisk in the flour. Cook until the flour turns a light brown color, about 5 minutes. Slowly whisk in the milk, cream and wine. When all of the liquid is incorporated, the mixture should be thicker but not completely thickened. Reduce the heat to low and simmer, stirring constantly, until thicker, 4 to 5 minutes more. Stir in the Gorgonzola, Parmesan and nutmeg. Adjust the seasoning with salt and pepper. Keep the sauce warm until ready to use. In a sauté pan over medium-high heat, warm a few tablespoons of olive oil. Add the mushrooms and sauté until tender. Add to the sauce along with the chicken and peas. Serve the sauce over the pasta. Top with the ham and garnish with the rosemary.
