Biaggi’s Campanelle and Gorgonzola Cream

Living Well

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      Nutmeg

Dash      Salt & Pepper

½ Tbl.    Worcestershire Sauce

Gorgonzola Butter

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

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