Pasta with Gorgonzola!

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 left over 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!







My Fusilli with Chicken and Gorgonzola Parmesan Sauce is my entry in Home Grown Gourmet #9 hosted by Joy Through Cooking.



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