PassionOn’s Makaron Gorgonzola Pasta



  • 1tablespoonbutter
  • 3garlic cloves
  • 250gchicken breasts
  • 150gbroccoli
  • 150gasparagus
  • 90ggorgonzola
  • 100mldry white wine
  • parmesan cheese, as desired
  • required amount salt & freshly ground black pepper
  • 120ml ick cream
  • 250gpasta, cooked al dente conchiglie for me

    Serving Size: 1 (189) g

    Servings Per Recipe:6

    Calories: 385.5

    Calories from Fat 154 g 40 %

    Total Fat 17.2 g 26 %

    Saturated Fat 9.2 g 46 %

    Cholesterol 65.7 mg 21 %

    Sodium 275 mg 11 %

    Total Carbohydrate35.7 g 11 %

    Dietary Fiber 2.5 g 10 %

    Sugars 2.1 g 8 %

    Protein 19.2 g 38 %


  • Sauté grated garlic in a large frying pan on a spoonful of butter for a few seconds, taking care not to burn it.
  • Add the diced chicken and fry for about 3-4 minutes. Season lightly with salt and pepper. In the meantime, cook the pasta (al dente) and vegetables. Put broccoli and asparagus in boiling water for 2 minutes, and then into ice-cold water (it is worth adding ice cubes, then the vegetables will retain their color and will be firm). Pour the wine into the chicken, and after a while the crème fraîche. We mix everything up. Finally, add the gorgonzola cheese, pasta, vegetables and a handful of grated Parmesan cheese. Mix everything until the cheese dissolves. Put on plates and sprinkle with grated Parmesan cheese.
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