Biaggi’s Chef Troy Tomlinson prepares Campanelle with Gorgonzola Cream- a special on Biaggi’s Peoria and Bloomington menus through the end of May.
Biaggi’s Campanelle with Gorgonzola Cream
4 oz. Bacon, Diced and Cooked
1 lb. Rotisserie Chicken, Pulled and Rough Chopped
4 oz. Chicken Stock
8oz. Alfredo Sauce
1 lb. Campanelle Pasta, Prepared
8 oz. Fresh Spinach, Washed & Trimmed
3 oz. Walnuts, Halves/Pieces
5 oz. Gorgonzola Cheese
5 Tbl. Cream Cheese
5 Tbl. Unsalted Butter
Dash Salt & Pepper
½ Tbl. Worcestershire Sauce
In a medium-size bowl combine Gorgonzola cheese, cream cheese, butter, nutmeg, salt & pepper and Worcestershire sauce. Mix on medium-high speed until completely blended. Set aside.
Place bacon, chicken, chicken stock and Alfredo sauce in a large sauté pan over medium-high heat. Sauté for 2-3 minutes. Add Gorgonzola butter and fresh spinach and bring to a boil. Add pasta, fresh spinach and walnuts; stir well and continue to cook until spinach is slightly wilted. Transfer to a large serving dish and serve immediately.
Recipe Yields 4 Servings