Farfalle
Farfalle au poulet, noix et gorgonzola
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400g Panzani Farfalle
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4 chicken breasts
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16 walnuts
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250g of crumbled Gorgonzola
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30cl of crème fraîche
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2 tablespoons olive oil
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Salt and freshly ground pepper
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1. Cook the Farfalle in a large amount of salted boiling water for 10 minutes. Drain it.
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2. During this time, cut the chicken breast into strips. Grill for 4 minutes in a pre-oiled frying pan.
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3. Add the crème fraîche and the crumbled gorgonzola. Allow the cheese to melt by stirring it in for 1 to 2 minutes. Season with salt and pepper.
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4. Serve, sprinkling with bits of walnut.
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