Pollo Bella

29 Reviews

“Chicken in a garlic and gorgonzola cream sauce, served over pasta.” - by Nancy Vejvoda

Adjust Servings

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Metric US

Original recipe yields 4 servings

Directions

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.
Pour half and half cream into skillet, and bring to a boil over high heat. Reduce heat to medium, and reduce. Stir occasionally.
Meanwhile, cook the pasta in a large pot of boiling water until done. Drain.
When cream has reduced and thickened, stir in Gorgonzola until melted. Add chicken and mushrooms, pasta, and walnuts. Toss and reheat. Season with salt and pepper. Serve immediately. Garnish with freshly grated Parmesan cheese, if desired.

Nutrition

Amount Per Serving (4 total)

Calories
755 cal
38%

Fat
38.5 g
59%

Carbs
50.1 g
16%

Based on a 2,000 calorie diet

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Reviews (29)

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4everLuuvd

Aug. 19, 2007

"I would rate this 5 STARS but my husband did not like it so I'm giving it 4 stars. I LOVED THE FLAVOR and I am a fan of creamy/saucy dishes, and I am a huge Gorgonzola fan! I DID LOVE THIS! I think th..." See moreis is a love it or hate it recipe. I SUGGEST READING the ingredients and if you LOVE GORGONZOLA. mushrooms, cream sauces, etc... you'll love it, if not, this isn't for you. Thank you for the great recipe!"

LABTRACKS

Jan. 25, 2004

"I am a gorgonzola lover, but this was a tad much for me. I made this a second time substituting 1/2 feta for 1/2 the gorgonzola and it was better. Overall very enjoyable...." See more"

MADPRATT

Jan. 20, 2004

"This was really good. Very intense flavor so I would make sure to serve w/very crusty bread and a side dish that's lighter. I used baby portabellas (criminis) and they add a wonderful flavor. I als..." See moreo used homemade pasta. The sauce is not very eye friendly (very off white looking) so next time I will either try adding brocoli, asparagus, or maybe just parseley to give it some contrasting color. I think serving this w/ a Pinot Noir would do justice."

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