Pollo Bella

Read Reviews (29)

"Chicken in a garlic and gorgonzola cream sauce, served over pasta." — Nancy Vejvoda

Directions

Heat oil over high heat in a large skillet. Brown chicken. Reduce heat, and add garlic and mushrooms. Cook until soft. Remove chicken and mushrooms from the skillet.
Pour half and half cream into skillet, and bring to a boil over high heat. Reduce heat to medium, and reduce. Stir occasionally.
Meanwhile, cook the pasta in a large pot of boiling water until done. Drain.
When cream has reduced and thickened, stir in Gorgonzola until melted. Add chicken and mushrooms, pasta, and walnuts. Toss and reheat. Season with salt and pepper. Serve immediately. Garnish with freshly grated Parmesan cheese, if desired.

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Reviews More Reviews

Most Helpful Positive Review

Aug 19, 2007

I would rate this 5 STARS but my husband did not like it so I'm giving it 4 stars. I LOVED THE FLAVOR and I am a fan of creamy/saucy dishes, and I am a huge Gorgonzola fan! I DID LOVE THIS! I think this is a love it or hate it recipe. I SUGGEST READING the ingredients and if you LOVE GORGONZOLA. mushrooms, cream sauces, etc... you'll love it, if not, this isn't for you. Thank you for the great recipe!

—4everLuuvd

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Most Helpful Critical Review

Jan 20, 2004

I thought this recipe was good. However, my husband thought it might be better if the gorgonzola was cut in half and 3 oz of a milder cheese was added.

—IANKRIS

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40 Ratings

Jan 25, 2004

I am a gorgonzola lover, but this was a tad much for me. I made this a second time substituting 1/2 feta for 1/2 the gorgonzola and it was better. Overall very enjoyable.

—LABTRACKS

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Jan 20, 2004

This was really good. Very intense flavor so I would make sure to serve w/very crusty bread and a side dish that's lighter. I used baby portabellas (criminis) and they add a wonderful flavor. I also used homemade pasta. The sauce is not very eye friendly (very off white looking) so next time I will either try adding brocoli, asparagus, or maybe just parseley to give it some contrasting color. I think serving this w/ a Pinot Noir would do justice.

—MADPRATT

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Jan 20, 2004

This is a wonderful recipe. We made it even better adding a few personal favorites. We like to add 1 chopped sundried tomato per serving, .5 slices cooked and drained diced bacon per serving and .5 diced shallots per serving.

—DICKREED

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Jan 20, 2004

I thought this recipe was very good, but even better when I used shrimp and scallops instead of the chicken! Don't cook shrimp or scallops too long or else they will become dry and tough. Also add some parsley. A nice bottle of wine and you're good to go!!

—TONY NASTASI

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Jan 20, 2004

WOW the flavor and texture (with the walnuts) of this dish is PHENOMINAL!! Awesome is all I can say!!!

—Bobbie

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Jan 20, 2004

fantastic flavour - easy to make too. I'm not a big fan of cream sauces in general, but I made this for my boyfriend and he loved it. very heavy and filling so I wouldn't eat too much of it, but it's sooo good.

—KYMBERAND

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Nutrition

Calories
755 kcal
38%

Carbohydrates
50.1 g
16%

Cholesterol
163 mg
54%

Fat
38.5 g
59%

Fiber
2.9 g
12%

Protein
52 g
104%

Sodium
629 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pollo Bella

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 755
Calories from Fat: 347

% Daily Value *
Total Fat 38.5g 59 %
Saturated Fat 18.6g 93 %
Cholesterol 163mg 54 %
Sodium 629mg 25 %
** Potassium 760mg 21 %
Total Carbohydrates 50.1g 16 %
Dietary Fiber 2.9g 12 %
Protein 52g 104 %
Sugars 3.1g
Vitamin A 16 %
Vitamin C 8 %
Calcium 56 %
Iron 31 %
** Thiamin 20 %
** Niacin 195 %
** Vitamin B6 57 %
** Magnesium 32 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.