Chef Brian White
School Street Bistro, www.schoolstreetbistro.com, Westfield, MA
- Olive or vegetable oil
- 12-16 oz boneless julienne chicken breast
- 6 oz quartered artichoke hearts
- 3-4 oz roasted red peppers sliced
- 4-6 large mushrooms sliced
- 1 ½ cups heavy cream
- 4-6 oz Gorgonzola cheese, crumbled
- 12 oz pasta, cooked
- Fresh chopped parsley garnish
Warm large sauté pan over high heat. Coat bottom of pan with olive oil or vegetable oil, and when hot, sauté chicken until 3/4 cooked. Add artichokes, red peppers and mushrooms, and cook 2-3 minutes more.
Add heavy cream and reduce, about 2-3 minutes. Stir in Gorgonzola cheese, leaving some extra crumbles for the garnish. Add the cooked pasta and salt to taste.
Garnish each serving with some extra gorgonzola and parsley.
Recommended wine/beer for Mostaccioli Gorgonzola:
Feudi di San Gregorio 2005 Falanghina [Compania, Italy]
The main dish of pasta, wild mushrooms and Gorgonzola would best be accompanied by a white wine of considerable dimension. Feudi di San Gregorio’s Falanghina has the flavor and backbone to be perfectly at home with a plate of penne tossed in a creamy cheese sauce. The mountain grown fruit has the dryness and minerality to offset the fatty richness of the Gorgonzola sauce. It is also just earthy enough to corral all the flavors of the wild mushrooms and artichokes. You could actually go to school on these pairings. Just remember that wines native to a country’s cuisine usually make for the most natural marriages. And it’s just not smart to fool with Mother Nature!