Fettuccine with Gorgonzola Cream Sauce

Fettuccine with Gorgonzola Cream Sauce

(4-6 servings)

Ingredients:

2 tbsp. Butter

2 cloves Garlic, fine chop

2 tbsp. All Purpose Flour

1 cup Chicken Broth

1 cup Heavy Cream

4 oz. Gorgonzola Cheese, cut to small pieces

1 ½ tsp. Herbes de Provence

4 handfuls Baby Spinach

12 oz. Fettuccine, cooked

Directions:

In a large (3-5 qt.) sauté pan, melt the butter over medium heat.  Add the garlic and cook for 2 minutes before adding the flour.  Be sure to whisk in the flour and cook an additional 1 or 2.  Whisk in the chicken broth and then the cream and bring to a boil.  Stir in the Gorgonzola cheese and heat until melted.  Blend the Herbes de Provence into the mixture and continue to cook 3 more minutes.  Combine the cooked pasta and spinach to the pan sauce and serve immediately.

Note:               This recipe is adapted from one by DakotaEarth.com and Artisan

                           Italian.

Ideas for Future Efforts

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