Spaghetti with mushrooms and gorgonzola
Instructions
Cut the pepper in half, remove the stem, seeds and pith, and cut into cubes.
Mince the clove of garlic.
Cut the chicken breast cubes.
In a pan heat the oil and garlic in saucepan with peppers and chicken.
Add salt and simmer for 20 minutes, stirring often.
Clean the mushrooms by deleting the earthy part of the stems and cut them into small pieces.
Add them to the previously prepared in the saucepan.
Let stand for two minutes and then sprayed with the wine and let evaporate.
Lower the heat and add the cream and the gorgonzola into small pieces.
Stir and let it melt the cheese.
Be careful not to let the sauce boil ever.
Bring to the boil salted water and cook the spaghetti.
Al dente, drain and toss with the sauce.
Sprinkle with chopped chives, taste and add salt if necessary.
Pepper generously and finish with chopped parsley.
Suggested wine: Marzemino.
Ingredients and dosing for 4 persons
- Pepper
- Salt
- 2 tablespoons of parsley
- 15 cl of cream
- 4 tablespoons of dry white wine
- 1 red pepper
- 1 clove of garlic
- 2 tablespoons of olive oil
- 400 g of chicken breast
- 230 g of sweet gorgonzola cheese
- 250 g of mushrooms
- 300 g of type pasta spaghetti