Gemelli with Chicken in a Fontina Cream Sauce
Gemelli with Chicken Fontine Cream Recipe Downloadable pdf file
Primi Piatti
Servings: 4
Simple, fast and downright delicious!
3 tbsp. QCOM Tuscan Estate
Extra Virgin Olive Oil
1 tbsp. Shallot, minced
3 chicken breast halves cut into 1/2 in.
strips
1 tbsp. Garlic, minced
1/2 cup Sundried Tomatoes
Heat olive oil in a sauté pan on med-high heat. Add shallots and chicken and sauté 5-10 minutes until chicken is cooked throughout. Add garlic and sundried tomatoes and cook for 1 minute. Add wine and reduce by half. Add heavy cream, bring to light boil, then simmer and reduce by a third. Finally stir in Fontina cheese until melted, then pour over pasta. Garnish with chopped parsley. If pasta is too dry, moisten with some reserved cooking water from the pasta.
Wine Pairing: Chardonnay or Pinot Grigio
Primi Piatti
Servings: 4
Simple, fast and downright delicious!
- 3/4 cup medium dry white wine
- 3 cups heavy cream
- 4 oz. shredded Fontina cheese
- Salt to taste
- 3 sprigs Italian parsley, chopped
- 1 lb. QCOM Gemelli pasta
- 3 tbsp. QCOM Tuscan Estate Extra Virgin Olive Oil
- 1 tbsp. Shallot, minced
- 3 chicken breast halves cut into 1/2 in. strips
- 1 tbsp. Garlic, minced
- 1/2 cup Sundried Tomatoes
Heat olive oil in a sauté pan on med-high heat. Add shallots and chicken and sauté 5-10 minutes until chicken is cooked throughout. Add garlic and sundried tomatoes and cook for 1 minute. Add wine and reduce by half. Add heavy cream, bring to light boil, then simmer and reduce by a third. Finally stir in Fontina cheese until melted, then pour over pasta. Garnish with chopped parsley. If pasta is too dry, moisten with some reserved cooking water from the pasta.
Wine Pairing: Chardonnay or Pinot Grigio
