I made this for dinner tonight, it was fantastic!
What you will need:
Whole Wheat Spaghetti (or your preference) – cook what you think you will eat
4 cups of heavy cream
4 oz of Gorgonzola Cheese – I used a block that I could crumble
2 Medium Chicken Breasts
1/2 cup of Bacon
1 carton (?) (the small blue thingy) of Mushrooms
1 medium onion
1 tbsp of minced garlic
1/2 cup of shredded Parmesan cheese
Salt, Pepper to taste
Parsley to garnish
Gorgonzola Cream Sauce-
Take the cream and place in a sauce pan. Bring to a boil. Let the cream reduce, boiling for 30-35 minutes.
Cook spaghetti, drain, set aside.
Wash & slice your mushrooms. Cook in a pan with butter until they release their liquid, drain them in a small strainer. Set aside in a bowl. Rough chop your onion and bacon. Place in the same pan that you used for the mushrooms. Cook until the onions & bacon are just cooked through. Take out of pan, put bacon & onions in the bowl with the mushrooms. Slice the chicken breasts thin and cook with garlic in the same pan as the mushrooms, onions, and bacon. When the chicken is no longer pink in the center, place in the bowl with the mushrooms, etc.
Once the cream has reduced down (it will cover the back of a spoon) remove from heat. Take your Gorgonzola and Parmesan cheese and place in the cream. With a whisk, incorporate the cheese. It will take a few minutes, but the cheese will melt, and the sauce will become thick and creamy.
Once the cheese is incorporated, place the mushroom, bacon, onion and chicken breast into the sauce. Mix to make sure all of the components are covered with the sauce. Put the spaghetti in a bowl, pour the cheese sauce over the spaghetti and serve.