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Virginia's Fettuccine Gorgonzola

1 large unshucked ear of corn
1/2 lb. asparagus, cut into 2-inch pieces (tough ends discarded)
1 T. olive oil
2 large shallots
2 T. finely chopped chives
1/4 C. white wine
2 C. half-and-half
1/2 C. crumbled Gorgonzola cheese
1 t. cornstarch mixed in 1 T. water
Salt and pepper to taste
4 oz. sliced mushrooms
1 lb. fresh fettuccine
4 oven-dried tomatoes, or sun-dried tomatoes, thinly sliced
1/4 C. shelled sunflower seeds
1/4 C. grated Parmesan cheese
2 grilled boneless chicken breasts, cut into thin strips
1 T. chopped fresh parsley

Preheat the oven to 450 F.

Roast corn until just tender, about 10 minutes. Cut off kernels and reserve. Meanwhile, bring a pot of water to a boil, blanch asparagus and set aside.

In a pot over medium heat add oil. Add shallots and cook until translucent. Add chives and wine and stir to combine. Add half-and-half and Gorgonzola and blend well. Add cornstarch mixture, salt and pepper. Add mushrooms, corn and asparagus and bring to a simmer.

Boil pasta just until al dente, about 2 to 4 minutes. When vegetables are just cooked through, add pasta and toss well. Add dried tomatoes and toss again. Transfer to serving bowl; garnish pasta with sunflower seeds and Parmesan. Top with grilled chicken slices and sprinkle with parsley.

Makes 4 servings
 

    
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