Tangy Gorgonzola sauce dresses chicken breast with a blend of ingredients typically found in the Lombardy region of northern Italy.
Gorgonzola is a blue-veined, cow's milk cheese that takes its name from the town of that name in Lombardy. Like its cousins, Roquefort and Stilton, its piquant flavor and blue veining are the result of the addition of mold spores that are allowed to age with the cheese. A domestic Gorgonzola works very well in the recipe. You can find it crumbled, ready-to-use in the dairy case of the supermarket.
Fresh linguine takes only minutes to boil and the chicken takes 5 to 6 minutes to make. Get all of the ingredients ready before you start cooking and serve the meal as soon as it is made.
Fred Tasker's wine suggestion: Earthy cheese would by nicely paired with a crisp, dry, white Italian Soave.
Helpful Hints:
_ Any type of blue veined cheese can be used. Look for crumbled blue-veined cheese in the dairy section of the supermarket.
_ Chicken cutlets (thin slices of boneless, skinless chicken breast) found in many markets can be used in place of chicken breasts. They only need about 2 minutes to cook.
_ Use a nonstick skillet that just fits the chicken in one layer. If it is too big, the sauce will evaporate while cooking.
Countdown:
_ Place water for linguine on to boil.
_ Prepare all ingredients.
_ Make linguine.
_ Make chicken.
Shopping List:
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: } pound boneless, skinless chicken breasts, 1 small package crumbled Gorgonzola cheese, 1 small bunch parsley, 1 package fresh spinach linguine (or 1 package dried), 1 can olive oil spray and 1 jar sweet pimentos.
Staples: flour, skim milk, olive oil, salt and black peppercorns.
