Fettuccine with Chicken, Leeks, and Gorgonzola recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- 1 (12 ounce) package dry spinach fettuccine 2 tablespoons olive oil, divided 1 tablespoon butter 2 large skinless, boneless chicken breasts, cut into bite-sized pieces 2 large leeks, chopped, or more to taste 2 cloves garlic, chopped, or more to taste 1 cup chicken broth 1 cup heavy whipping cream ⅓ cup crumbled Gorgonzola cheese ½ cup chopped toasted walnuts salt and ground black pepper to taste 1 bunch chopped fresh parsley for garnish
Nutrition Info
- 616 caloriescarbohydrate: 51.9 gcholesterol: 113.5 mgfat: 33.6 gfiber: 3.8 gprotein: 28.9 gsaturatedFat: 14.1 gservingSize: -sodium: 398.3 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Fettuccine with Chicken, Leeks, and Gorgonzola
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and toss with 1 tablespoon olive oil. Set aside and keep warm.
Heat remaining tablespoon olive oil and butter in a skillet over medium heat. Add chicken and leeks, cook and stir until leeks are tender and chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Add garlic, cook and stir until fragrant, 1 to 2 minutes. Pour in chicken broth, continue cooking 2 to 3 minutes more. Pour in heavy cream. Reduce heat, let simmer until thickened, about 5 minutes.
Stir Gorgonzola cheese and walnuts into the skillet with the chicken, continue to simmer until cheese has melted, 2 to 3 minutes. Season with salt and pepper. Toss with cooked pasta. Top with parsley.