My Own Copycat Version of Chicken Gorgonzola Pasta

There’s a fabulous little family-run, hole-in-the-wall restaurant in Louisville. It’s called Come Back Inn, and it’s between Germantown and Irish Hill. It serves the best Italian food in town, and every time we go there I get the same thing – the Chicken Gorgonzola Pasta.

chicken gorgonzola pasta

The last time we went I made a list of the ingredients listed on the menu, intending to try to make it myself. That, of course, was many months ago. We’ve been living exceptionally frugally lately (Ramen noodles, store-brand peanut butter, and anything in the 10 for $10 sale ads or the meat, produce, or bread clearance bins. But my mom and step-dad gave us a big gift card for Kroger, and I went a little crazy. I even bought things at regular price. Yep, I was out of control! Seriously, only the pistachios and gorgonzola cheese are things I wouldn’t have bought normally, so this is not an expensive meal, especially when you consider it serves six easily. And I am considering it one of my Supper:Interrupted meals, because it’s easy to work breaks into the prep time if you’re using leftover chicken.

  • 2 1/2 leftover chicken quarters, pulled into bite-size pieces (or the equivalent in whatever’s in your fridge)
  • 1 box rotini (or whatever pasta you like -I like rotini because it catches the pistachios)
  • 6 oz pkg crumbled gorgonzola
  • 1 pkg sliced mushrooms
  • 1/2 cup shelled pistachios
  • 1 pint half and half
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • salt
  • pepper
  • 1 tsp minced garlic
  • red pepper flakes
  1. Pull everything out and get it ready (i.e. shell pistachios, pull apart chicken, or slice mushrooms if needed).
  2. Put cold water in pasta pot and bring it to a boil while you REST.
  3. Add rotini and a pinch of salt to boiling water.
  4. While waiting for pasta to reach the al dente stage melt butter and olive oil in medium saucepan.
  5. Once butter is melted, add garlic. Immediately add mushrooms, and stir occasionally until soft.
  6. When pasta is ready, drain. Transfer mushrooms and butter sauce into pasta pan and add chicken and pistachios.
  7. REST while chicken warms.
  8. When chicken has warmed, add gorgonzola until melted, adding half-and-half gradually to thin.
  9. Add pasta back to pot.
  10. Add salt, pepper, and red pepper flakes to taste. Add more half-and-half if needed (you may not need the whole pint).

printable version

 

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