Recipes
Gemelli Pasta with Chicken Spinach Gorgonzola Cream
This recipe appears in Legalize Marinara from our Early Spring 2024 issue.
Gemelli Pasta with Chicken Spinach Gorgonzola Cream
Ingredients
- 1 lb gemelli, cooked
- 2 cup cooked roasted chicken (store bought rotisserie chicken works great here)
- 4 oz toasted pecans (optional)
- 8 oz fresh baby spinach
- 5 clove garlic, minced
- 3 cup heavy cream
- 6 oz Gorgonzola, crumbled
- Salt and pepper to taste
- 2 tomatoes seeded and diced
- 3 tbsp butter
- White wine
Instructions
- Heat butter in a saucepan. Add garlic, sweat. Add spinach and chicken. Deglaze the pan with ¼ cup white wine. Reduce and add cream. Reduce by a third.
- Add Gorgonzola, season, and toss with pasta, pecans, and diced tomatoes. Taste and adjust seasoning if necessary—enjoy!
