Steamboater’s Gorgonzola Cream Sauce Pasta with Blackened Chicken:
1 1/2 Pints Heavy Cream
4-6 Ounces Crumbly Gorgonzola
2 TBS Butter
2 Cloves Garlic
1/2 Cup Diced Onion
1 Cup Diced Tomato
Fresh Basil Chopped
About 10 Ounces Penne Pasta
Chicken Breasts (pounded slightly to flatten)
*Can be replaced with Grouper Filets, Shrimp, Steak, Tempeh or whatever.
Blackening seasoning
A little melted butter
Lemon
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Melt butter in saute pan on medium heat. Add garlic and onions, simmer on medium low until onion are translucent. Add about 3/4’s of the cream. Bring to a slow simmer over medium heat. Reduce heat and reduce sauce. Begin adding the cheese in increments, stirring often. You want the sauce thick, but not too thick. It should be able to stick to your finger with a nice coating. Add the tomato and basil and simmer for a couple more minutes. Add a little salt to taste.
While the sauce is working, preheat a cast iron skillet for the blackening on medium to medium high. Coat the meat with a brush in melted butter on one side. Drench that side with the blackening. Turn on the fans in the house. Cook it seasoning side down first. Flip it and right at the end, hit it with a little lemon juice and any leftover melted butter.
Mix the penne with the sauce. Top with a little more fresh basil and enjoy. Chianti or a good merlot work well with this one.
*Like any recipe, taste as you go and vary the amounts to taste. If it get too thick, add a little extra cream.
