Loading... Please wait...
Categories
Smoky Gorgonzola Linguine Alfredo
Smoky Gorgonzola Linguine Alfredo
Ingredients:
1 lb chicken breast
12oz cherry tomatoes
1 yellow bell pepper
1 red bell pepper
2 garlic cloves (minced)
1 c extra virgin olive oil
1 lb linguine
12 oz Chipotle Bleu Cheese Dip
4 Tbs unsalted butter
2 Tbs all purpose unbleached flour
1c heavy whipping cream
4 strips applewood smoked bacon (fully cooked and minced)
4 sprigs Italian parsley
Prep: Butterfly chicken breast, place in small bowl with olive oil and garlic, marinate for 3 hours. Cook linguine according to package instructions. Rinse and drain linguine, toss with 1 Tbs olive oil, set aside. Preheat grill oh high, grill bell peppers and cherry tomatoes until just soft being careful not to burn. Reduce flame to medium, grill chicken for 15 minutes, rotating often. Slice bell peppers into thin strips, cut cherry tomatoes in half, slice chicken into thin strips, set aside. In a large saute pan melt butter over a very low flame being careful not to brown. Slowly stir in flour,whisk until a paste forms. Using a spatula spread roux flat in saute pan, let cook for 1-2 minutes until a nutty smell forms, flip and spread flat and cook for another 1-2 minutes. Turn flame off, slowly whisk in cream stirring constantly. Turn flame back on low, continue stirring, sauce should thicken up in 2-3 minutes. Add Chipotle Bleu Cheese Dip, stir well. Toss linguine in sauce until well coated, place a portion on individual dinner plate, top with grilled chicken and vegetables. Garnish with applewood smoked bacon and parsley.
