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Chicken Gorgonzola w/ Penne
Nb persons: 4
Yield:
Preparation time:
Total time:
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| 8 oz | Penne |
| 2 oz gorgonzola – crumbled | |
| 4 oz | whipping cream |
| 2 oz | butter |
| 1 oz | red pepper, (roasted) |
| 1 oz | yellow pepper, (roasted) |
| 6 oz | grilled chicken |
| 2 tsp | parsley |
| ½ oz | Romano cheese grated |
| Cook chicken on grill Cut into pieces Melt butter, add cream, gorgonzola and Romano. Simmer in pan for 2-3 minutes Add peppers, chicken pieces and penne and tose. Place in warm pasta bowl. Top with Romano. | |
| 6-8 | chicken thighs |
| ¾ cup | coconut milk |
| 1Tbl | ginger |
| 1 tsp | black pepper |
| 1 tsp | chili flakes |
| Marinate mixture in zip lock bag. Grill on barbeque. Glaze | |
| ¾ cups | rice vinegar |
| ½ cup | sugar |
| 3Tbl | soy sauce |
| 1tsp | chili flakes |
| 2 Tbl | sugar |
| 2 tsp | cinnamon |
Roll into balls. Roll in sugar cinnamon and place on ungreased baking sheet.
Bake 8-10 minutes at 400 degrees.
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