GORGONZOLA CHEESE RECIPES RECIPES

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GORGONZOLA CHEESE SPREAD RECIPE - FOOD.COM



Gorgonzola Cheese Spread Recipe - Food.com image

Make and share this Gorgonzola Cheese Spread recipe from Food.com.

Total Time 15 minutes

Prep Time 15 minutes

Yield 2 1/4 cups.

Number Of Ingredients 8

1/4 cup walnuts
1 shallot, peeled and quartered
4 ounces white cheddar cheese, cut in 1/2 cubes
6 ounces gorgonzola or blue cheese, cut in 1/2 inch slices
4 ounces light cream cheese, softened and, cut in 1/2 inch slices
1/4 cup butter or 1/4 cup margarine
2 tablespoons milk
1 teaspoon Worcestershire sauce

Steps:

  • In a processor bowl, finely chop walnuts.
  • Set aside.
  • With processor running, add shallot and chop finely.
  • Add cheeses and process until crumbly.
  • Add remaining ingredients, including walnuts.
  • Process until creamy.

Nutrition Facts : Calories 994.1, FatContent 89.6, SaturatedFatContent 52, CholesterolContent 229.6, SodiumContent 1965, CarbohydrateContent 9.3, FiberContent 1, SugarContent 1.4, ProteinContent 41.2

CHICKEN AND GORGONZOLA CHEESE | BETTER HOMES & GARDENS



Chicken and Gorgonzola Cheese | Better Homes & Gardens image

Our chicken and gorgonzola pasta tastes like an entree you'd order at a fancy Italian restaurant, but surprise: It only takes 30 minutes to prepare! This easy skillet pasta made with two cheeses, mushrooms, and cream for a rich family-style dish that's perfect for your next dinner party.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Number Of Ingredients 10

1?½ pounds skinless, boneless chicken breast halves, cut crosswise into 1/2-inch slices
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
8 ounces stemmed fresh cremini, shiitake, and/or button mushrooms, sliced
2 cups whipping cream
1 cup crumbled Gorgonzola cheese (4 ounces)
? cup grated Parmesan cheese
¼ cup snipped fresh Italian (flat-leaf) parsley
12 - 16 ounce dried pasta, cooked and drained

Steps:

  • Sprinkle chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken; cook and stir until brown. Remove from skillet. Repeat with another 1 tablespoon oil and the remaining chicken; remove from skillet. Add the remaining 1 tablespoon oil and mushrooms. Cook for 5 to 8 minutes or until mushrooms are softened and liquid is evaporated, stirring occasionally.
  • Return chicken to skillet; stir in cream. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Stir in 1/2 cup of the Gorgonzola cheese, the Parmesan cheese, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Cook and stir about 1 minute or until cheeses are melted.
  • Add chicken mixture, the remaining 1/2 cup Gorgonzola cheese, and parsley to hot cooked pasta; toss gently to combine.

Nutrition Facts : Calories 800 calories, CarbohydrateContent 47 g, CholesterolContent 200 mg, FatContent 48 g, ProteinContent 45 g, SaturatedFatContent 26 g, SodiumContent 753 mg, SugarContent 3 g

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