Erickson Spaghetti Chicken Gorgonzola with Toasted Walnuts
This is one of our family favorites—a rich chicken and Gorgonzola pasta finished with toasted walnuts and breadcrumbs. The key to the sauce is reducing the chicken stock, white wine and heavy cream separately before combining them.
Ingredients
<p>3 cups chicken stock</p>
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<p>1 cup white wine</p>
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<p>1 1/2 cups heavy cream</p>
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<p>1/2 shallot</p>
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<p>6 cloves garlic, minced</p>
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<p>8 oz Gorgonzola cheese</p>
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<p>2 chicken breasts</p>
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<p>1/2 cup walnuts, chopped and toasted</p>
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<p>1 package spaghetti noodles</p>
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<p>1–2 tablespoons breadcrumbs, for topping</p>
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<p>Chopped parsley, optional, for garnish</p>
Directions
<p>Reduce the chicken stock by half in its own pan. Separately, reduce the white wine by half. In a third pan, reduce the heavy cream by half.</p>
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<p>Once all three have reduced individually, combine the reduced chicken stock, reduced white wine and reduced heavy cream in a stockpot.</p>
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<p>Add the 1/2 shallot and minced garlic. Add the 8 oz Gorgonzola and stir until the cheese has melted and fully incorporated into the sauce.</p>
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<p>Cook the chicken breasts in a skillet until fully cooked and the thickest part reaches 165°F. Add the cooked chicken to the sauce.</p>
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<p>The dish can be served as soon as the Gorgonzola has melted and the cooked chicken is added. If desired, keep the chicken in the sauce over low heat longer to soften it further and let it absorb more of the sauce flavor; this extra simmer is optional, not required.</p>
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<p>While finishing the sauce, chop and toast the walnuts and cook the spaghetti until al dente.</p>
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<p>Plate the spaghetti and spoon the chicken Gorgonzola sauce over the top. Sprinkle with 1–2 tablespoons breadcrumbs, then add the toasted walnuts. Garnish with chopped parsley if desired.</p>
Reduce the chicken stock by half in its own pan. Separately, reduce the white wine by half. In a third pan, reduce the heavy cream by half.
Once all three have reduced individually, combine the reduced chicken stock, reduced white wine and reduced heavy cream in a stockpot.
Add the 1/2 shallot and minced garlic. Add the 8 oz Gorgonzola and stir until the cheese has melted and fully incorporated into the sauce.
Cook the chicken breasts in a skillet until fully cooked and the thickest part reaches 165°F. Add the cooked chicken to the sauce.
The dish can be served as soon as the Gorgonzola has melted and the cooked chicken is added. If desired, keep the chicken in the sauce over low heat longer to soften it further and let it absorb more of the sauce flavor; this extra simmer is optional, not required.
While finishing the sauce, chop and toast the walnuts and cook the spaghetti until al dente.
Plate the spaghetti and spoon the chicken Gorgonzola sauce over the top. Sprinkle with 1–2 tablespoons breadcrumbs, then add the toasted walnuts. Garnish with chopped parsley if desired.