Recipes
Chef Stef's favoritesCreamy Gorgonzola Shells Extravaganza
Easy
Fairly cheap
Most of the time of this recipe is in the prep. Personally, I like to make the chicken, mushroom mixture, and par cook the pasta ahead of time so all I have to do is throw the sauce together which can literally be done in under 20 minutes!
Prep
Cook
| Category: | Pasta |
| Seasons | |
| Cuisine Type | Italian |
Ingredients
For
4
Person(s)
Creamy Gorgonzola Shells with Chicken
| 1 cup cooked chicken |
| 2 cups dry pasta shells |
| 3 cups cream |
| 1/2 cup loosely packed gorgonzola crumbles |
| 1/8 cup bacon bits |
| 8 ounces mushrooms |
| 2 ounces diced chives |
| 1/2 tablespoon ground mustard |
| 1/2 teaspoon oregano |
| 2 tablespoons rose wine plus additional splash |
| 1 splash soy sauce |
| salt and pepper |
| chicken broth |
Creamy Gorgonzola Shells Extravaganza Directions
- Clean mushrooms with wet paper towel and slice thickly
- Cook mushrooms, bacon, and oregano in olive oil until they are al dente (I prefer garlic olive oil) and add pepper when finished. Set aside, but do not drain! No need to add salt right now because there is enough in the bacon.
- Cook chicken seasoned with salt and pepper on both sides in a pan over medium heat and when cool enough to handle, cut into 1 inch cubes (about a cup) and set aside - try not to overcook the chicken because it will cook more when you add it to the past at the end of this recipe
- Cook pasta in 50% water and 50% chicken stock until half done (about 4 minutes) Drain and set aside. This is where normally recipes tell you to keep the pasta water to thicken the sauce but because you are only par cooking it, you have a lot of starch left on the noodles to work with and it will thicken on its own once added to the sauce
- In a large pot add ground mustard. Pour in the cream, rose, gorgonzola crumbles, and par cooked pasta - bring to a hard boil and continue to cook until the pasta is al dente and sauce is thickening. Once the sauce starts thickening, add the bacon mushroom oregano mixture with the liquid, 3/4 of the chives, the cubed chicken, pepper, a splash of rose wine, a splash of soy sauce (yes I know this sounds crazy but it’s the perfect umami)
- Taste and add more salt and pepper if needed
- Remove from the heat and let stand to thicken if needed; add the remaining chives for garnish
- Serve and enjoy!
Recipe notes
You can add parmesan cheese if you like but personally I don’t think you need it - the gorgonzola adds plenty of cheese and a velvety consistency