Fettucine pasta with chicken and gorgonzola sauce

So, let it be Italian…. I found this beautiful recipe in Gino’s Italian escape: Fettuccine con pollo e gorgonzola. Even its name sound appetising, doesn’t it? Fresh pasta with chicken and gorgonzola sauce.

The only ingredient which I didn’t use is the 100 ml of dry white wine. But it was beautiful anyways.

Ingredients: 3 tablespoons of olive oil, 300 g of chicken breast, cut into strips, boneless and skinless, (100 ml of dry white wine), 300 ml double cream, 250 g of gorgonzola cheese, cut into chunks, 3 tablespoons of freshly chopped chives, 500 g of fettuccine pasta, salt and pepper to taste.

I hit the oil in a saucepan, added the chicken strips and fry them until golden brown. Now, if you would like to add the white wine, this is the point to do it and heat it for about 2 minutes, so the alcohol will evaporate. I added straight the gorgonzola and cream, stirred it continuously, heat it till the cheese melted.

I cooked the pasta in salty water. When it was ready, I drained it, put it in a big bowl, put the chicken creamy sauce on the top, added the chives, which I salted and peppered in advance. Mixed it. And served it immediately.

We loved it. And I hope Gino doesn’t mind that I didn’t use the wine:))