Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Pollo Bella




Source of Recipe


cookingcache


List of Ingredients




4 boneless, skinless chicken breasts, cut into 1" strips
6 cloves garlic, minced
2 1/2 cups sliced mushrooms
olive oil
salt
ground black pepper
2 cups half and half cream
4-6 ounces gorgonzola cheese, crumbled
1/4 cup roughly chopped toasted walnuts
8 ounces penne pasta
grated Parmesan or Romano cheese



Recipe



1 Heat oil over high heat in a large skillet. Brown chicken. Reduce heat, and add garlic and mushrooms. Cook until soft. Remove chicken and mushrooms from the skillet.

2 Pour half and half cream into skillet, and bring to a boil over high heat. Reduce heat to medium, and reduce. Stir occasionally.

3 Meanwhile, cook the pasta in a large pot of boiling water until done. Drain.

4 When cream has reduced and thickened, stir in gorganzola until melted. Add chicken and mushrooms, pasta, and walnuts. Toss and reheat. Season with salt and pepper. Serve immediately. Garnish with freshly grated Parmesan or Romano cheese.

Makes 4 servings