Fettuccine With Rainbow Chard And Grilled Chicken In A Gorgonzola And White Wine Sauce
Whew! That’s a long name for a simple dish.
I promised myself that this week, I would work my way through all the produce I bought from the farmers market (am I the only one who is guilty of throwing away produce because it spoils before I get around to using it ??). J&W Valley View Farm (Westmoreland County, VA) had such gorgeous greens that I went a bit crazy buying at the Alexandria West End farmers market last Sunday! With a bunch of spinach, I made a salad topped with grilled chicken and spring onions, Gorgonzola cheese, strawberries and pecans. I grilled up 4 chicken breasts and saved two of them for the dish I made last night.
I used the remaining Gorgonzola and chicken breasts, sauteed J&W rainbow chard and made a simple white wine sauce which I tossed with fettuccine. Oh, and to gild the lily, I sprinkled some Pecorino cheese on top!
It was all soooo Robin Miller.
Still in my refrigerator is parsley, cilantro and bok choy. Any ideas HG readers??
Thanks!
Fettucine With Rainbow Chard And Grilled Chicken In A Gorgonzola And White Wine Sauce
Ingredients
- 1 box fettuccine, cooked according to package directions
- 2 chicken breasts, grilled and sliced thin
- 1/2 cup crumbled Gorgonzola cheese (reserve a few crumbles to top dishes)
- 1 bunch Swiss chard
- 1/2 onion, diced
- 2 cloves garlic, crushed
- 3/4 cup dry white wine
- 3/4 cup chicken stock
- 1 Tablespoon flour
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- salt and pepper to taste
Directions
Place a pan over medium heat. Add olive oil and 1 tablespoon of butter. Add onions and garlic. Sautee for 3-4 minutes. Add chard and saute for 5 minutes, or until it wilts. Remove pan contents to a bowl.
Increase heat to high and add wine. Allow wine to reduce by half. Add chicken stock. With the remaining 1 tablespoon of butter and flour, make a beurre manie*. Stir beurre manie into the liquid and bring to a boil. Add gorgonzola, chicken and vegetables. Season with salt and pepper to taste.
In a large bowl, toss fettucine and chicken with Gorgonzola sauce. Sprinkle with reserved Gorgonzola crumbles and grated Parmesan or Pecorino prior to serving.
This recipe has been submitted to Presto Pasta Night. PPN is a fun weekly blog event sponsored by Ruth at Once Upon A Feast.
*A beurre manie is a dough, or paste made my mixing equal parts soft butter and flour. It can be used to thicken soups and sauces.
Bok Choy with Cilantro Soy Sauce Ingredients
1 c Tomato juice 1/2 c Chopped yellow bell pepper
2 Cloves garlic; finely 1/4 c Chopped green onions (2 to
(about 1 teaspoon) 2 tb Chopped fresh cilantro
1 ts Finely chopped gingerroot 2 tb Lime juice
4 c Chopped bok choy (about 1/3 1 ts Reduced-sodium soy sauce
1 c Chopped mushrooms (about 4
Instructions for Bok Choy with Cilantro Soy Sauce
Mix 1/2 cup of the tomato juice, the garlic and gingerroot in 10-inch skillet. Cook over medium heat 2 minutes. Stir in remaining tomato juice, the bok choy, mushrooms, bell pepper and onions. Cook 3 minutes, stirring occasionally, until bok choy leaves are wilted. Stir in remaining ingredients. 6 servings Source: Betty Crocker, New Choices Cookbook Typos by Brenda Adams Posted to mc-recipe 8/15/96 Posted to MC-Recipe Digest V1 #200 Date: Thu, 15 Aug 1996 04:02:48 -0400 From: ADAMSFMLE@aol.com
First, thanks for sharing a gorgeous dish with Presto Pasta Night. My son-in-law in particular thanks you - he loves gorgonzola.
Second, I hate to admit it, but I too have eyes bigger than my fridge or tummy when it comes to buying food at the market.
The gorgonzola-white wine sauce sounds great! A great alternative to Alfredo sauce.
Thanks! A little healthier too.
I love the content on your blog! I am also a DC area foodie trying to eat locally– your blog was just passed on to me from one of the comments on my blog. This recipe looks great, and I will definitely be reading in the future.
Fantastic blog, Tiffany. I’m adding your link to my favorites!
I have rainbow chard seeds in my basket - waiting to go in the ground (I had to bring them back from the US)
Recipe duly bookmarked for when they’re grown….