Today’s treat is one I love to serve anytime a quick and inexpensive meal is needed to entertain guest. Fettuccini Gorgonzola with Spinach, Mushrooms, and Grilled Chicken is always a crowd pleaser. For you who do not know, Gorgonzola is a blue cheese from Italy. Much milder in taste than English Stilton, or French Roquefor,t it offers a mild nutty taste. This recipe is another from "Chef Santamaria" at St. Martins Wine Bistro in Dallas Texas. Again, this is a quick meal which offers a gourmet quality result in a flash! Just add a simple salad and some crusty bread, and you have a great meal. I suggest a salad with a fruit-based dressing like Strawberry, Raspberry, or Blueberry Vinaigrette to start off the meal. This will balance the flavors for a perfect menu. I love the producs offered by Stonewall Kitchens, or feel free to make your own!
The Main Dish serves 4…… Grill a 6-8 oz boneless chicken breast for each guest. I like to use a marinade made of the juice of 1 lemon, 1/4 tsp Iranian Saffron threads, 1 clove crushed fresh garlic, 1 teaspoon honey, a pinch of salt and some black pepper whisked together with 3 tablespoons Walnut Oil. Marinade the chicken for 2 hours (up to overnight) before grilling. I also pound the breast a bit before I marinade to make them more even in thickness–do not overcook! Moist chicken always taste better!
Bring 2 quarts of well-salted water to a boil and cook 1 lb of the pasta to desired tenderness, drain and toss in the sauce (recipe below).
Gorgonzola Sauce: In a heavy saute pan melt 2 tablespoons butter and add 1/2 pound sliced Babby Bella Mushrooms, and 1 minced shallot; saute for 2 minutes. Add 2 cups heavy cream and reduce by half. Add 4 ounces crumbled Gorgonzola Cheese , add 4 minced sundried tomatoes,and 1/2 pound chopped fresh spinach leaves.
Toss in the pasta and coat the pasta well with the sauce. Transfer to the plates and top with sliced chicken! I also like to add chopped, toasted walnuts as a garnish; they add a wonderful crunch and another level of flavor to the dish.
I have as always a couple of wine suggestions to pair with this dish it, making it a stylish meal fit for even the most elegant of guest. For a white wine I suggest a Dry Creek, Pedroncelli Zinfandel Rose, and for a red wine I suggest a Franciscan Merlot or a Hayman Hill, Red Meritage, Reserve Selection.
