Wednesday, December 23, 2015

Day 19

Fusilli pasta with chicken in a spinach Gorgonzola sauce.

Last night was our annual girls Christmas party.  We have been doing this party since the 1980's. It is something we look forward to every year.  I really love seeing all my girlfriends from school and catching up on our lives for a few hours.    

This recipe is one I adapted after eating a similar dish at Pasta Primavera in Walnut Creek.  It's Yolanda's favorite dish and she likes me to fix it for Christmas.  It's typically made with bow tie pasta, but fusilli was what I had on hand. 

2 cups chicken breast meat cubed and cooked
1 cup diced tomatoes 
2 cups chopped fresh spinach 
1 garlic clove pressed
1 package bow tie pasta cooked and drained 
1/2 pint heavy whipping cream
1/2 pint half and half
1/2 stick of butter
1/8 cup flour dissolved in 1/2 cup water to avoid lumps

Boil water for pasta
Prep chicken and veggies and set aside 
When pasta is half way cooked, melt butter, add garlic and the contents of half and half and heavy cream together.  Add in Gorgonzola or Bleu cheese until melted.  Add in flour slurry.  if its too thick add water or milk to thin.  I ended up using a pint of liquid total, I saved bout 1/2 cup of the half and half to dilute the thickened mixture.  It should be the consistency of alfraedo sauce.  Combine spinach, tomato and chicken into sauce, pour sauce over pasta and stir to coat.  Garnish with parmasean and serve.  

Merry Christmas everyone!  

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