Gino D’Acampo’s Linguine con Pollo e Gorgonzola Dolce



See Gino cook his Pasta served with Chicken and Gorgonzola Dolce sauce live at the International Cheese Awards, Wednesday 27th July.



Linguine con Pollo e Gorgonzola Dolce ingredients



  • 400g Linguine

  • 350g chicken breast, boneless and skinless cut into thin strips

  • 200g Gorgonzola Dolce cheese, cut into chunks

  • 50ml dry white wine

  • 150ml double cream

  • 3 tablespoons of chopped chives

  • 2 tablespoons of olive oil

  • Salt to taste




Preparation:



  • Heat the oil in a medium size saucepan and fry the chicken for 6 minutes until golden all over. Stir occasionally with a wooden spoon.

  • Add in the Gorgonzola Dolce and over a low heat, cook for 2 minutes stirring until melted.

  • Pour in the cream and wine and continue to cook for a further minute stirring continuously.

  • Mix in the chive and season with salt and plenty of black pepper. Remove from the heat and set aside.

  • Meanwhile, cook the pasta in a large saucepan with salted boiling water until al dente.

  • Once the pasta is cooked, drain and tip back into the same pan where you cooked it.

  • Pour over the creamy chicken sauce and stir all together, away from the heat, for
  • 30 seconds allowing the sauce to coat the pasta beautifully.

  • Serve immediately.


    • “Gino’s Pasta” by Gino D’Acampo. Published by Kyle Cathie Limited, 2010.