Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Grilled Chicken Pasta With Gorgonzola Walnut Cream Sauce

 
One serving costs about $3.25 One serving costs about $3.25

$3.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 father's day,4th of july,summer side dish,lunch,main course,main dish,dinner
spoonacular Score:67%

Spoonacular Score: 67%

 

Grilled Chicken Pasta With Gorgonzola Walnut Cream Sauce is a main course that serves 6. For $3.25 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 856 calories, 56g of protein, and 41g of fat. 1 person were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes around around 45 minutes. Head to the store and pick up gorgonzola cheese, cream, walnuts, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. Overall, this recipe earns a solid spoonacular score of 67%. Similar recipes include Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta, Chocolate Pasta with Gorgonzola Cream Sauce and 10 Romantic Pasta Dishes, and Grilled Flank Steak with Gorgonzola Cream Sauce.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
2 tsps
2 tsps butter
butter
2 tsps
2 tsps flour
flour
1 cup
1 cup chicken broth
chicken broth
0.5 cups
0.5 cups dry white wine
dry white wine
1 cup
1 cup cream
cream
8 oz
8 oz gorgonzola cheese
gorgonzola cheese
0.5 cups
0.5 cups walnuts
walnuts
6
6  green onions
green onions
1 tsp
1 tsp fresh thyme
fresh thyme
1 tsp
1 tsp fresh sage
fresh sage
0.5 cups
0.5 cups parmesan cheese
parmesan cheese
4
4  chicken breasts
chicken breasts
1 lb
1 lb dried pasta
dried pasta
2 tsps butter
2 tsps
butter
2 tsps flour
2 tsps
flour
1 cup chicken broth
1 cup
chicken broth
0.5 cups dry white wine
0.5 cups
dry white wine
1 cup cream
1 cup
cream
8 oz gorgonzola cheese
8 oz
gorgonzola cheese
0.5 cups walnuts
0.5 cups
walnuts
6  green onions
6
green onions
1 tsp fresh thyme
1 tsp
fresh thyme
1 tsp fresh sage
1 tsp
fresh sage
0.5 cups parmesan cheese
0.5 cups
parmesan cheese
4  chicken breasts
4
chicken breasts
1 lb dried pasta
1 lb
dried pasta

Equipment

sauce pan
sauce pan
whisk
whisk
sauce pan
sauce pan
whisk
whisk


Instructions

In a large saucepan, over medium-high heat melt butter and stir in flour until well combined. Continue stirring over the heat for a few minutes, do not brown. Whisk in broth, wine and green onions; reduce by almost half, until the sauce will coat the back of a spoon. Stir in cream, walnuts, gorgonzola and herbs. Continue cooking until desired consistency is reached. Season with salt and pepper to taste. Meanwhile cook pasta according to package directions. Drain, leaving a few tablespoons of cooking water in the pasta. Once sauce is ready, pour pasta and remaining water into saucepan and combine. Stir in grated Parmesan. Serve immediately with grilled chicken breasts. Garnish with crumbled gorgonzola and reserved chopped walnuts.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.25
Ingredient
2 teaspoons butter
1 cup chicken broth
½ cups dry white wine
1 cup cream
8 ounces gorgonzola cheese
½ cups walnuts
6 green onions
1 teaspoon fresh thyme
1 teaspoon fresh sage
½ cups parmesan cheese
4 chicken breasts
1 pound dried pasta
Price
$0.09
$0.76
$1.63
$1.29
$3.52
$1.40
$0.48
$0.11
$0.21
$1.05
$8.02
$0.97
$19.51

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
856 Calories
55g Protein
40g Total Fat
62g Carbs
29% Health Score
Limit These
Calories
856
43%

Fat
40g
62%

  Saturated Fat
20g
126%

Carbohydrates
62g
21%

  Sugar
3g
3%

Cholesterol
188mg
63%

Sodium
1013mg
44%

Alcohol
2g
11%

Get Enough Of These
Protein
55g
111%

Selenium
104µg
149%

Vitamin B3
17mg
89%

Phosphorus
736mg
74%

Copper
1mg
73%

Vitamin B6
1mg
69%

Manganese
1mg
58%

Calcium
373mg
37%

Vitamin B5
3mg
33%

Magnesium
115mg
29%

Potassium
986mg
28%

Vitamin K
28µg
27%

Vitamin B2
0.45mg
26%

Zinc
3mg
25%

Vitamin A
1161IU
23%

Vitamin B12
0.95µg
16%

Vitamin B1
0.24mg
16%

Fiber
3g
14%

Iron
2mg
14%

Folate
54µg
14%

Vitamin C
7mg
9%

Vitamin E
1mg
7%

Vitamin D
0.68µg
5%

covered percent of daily need

Related Recipes