Perfect Penne Gorgonzola with Chicken

The hubs and I are a little partial to alfredo, especially my roasted garlic alfredo. However, we both love gorgonzola, so I thought let’s try something new. This dish is “off the hook” or ridiculously good.


Here’s the dish:


What’cha need:

1 pkg. penne pasta

1 lb. boneless skinless chicken breasts, cut into bite size pieces

1 tbsp. olive oil

1 large garlic clove minced

1 cup whipping cream

1/4 cup chicken broth

5 oz. crumbled gorgonzola cheese

salt and pepper to taste

grated parmigiano-reggiano cheese (optional)


Cook pasta according to package. In a large skillet over medium heat, brown chicken in the olive oil. Once browned a bit, add the garlic and cook a minute longer. Add the broth and loosen up any brown bits. Add cream. Cook til sauce is slightly thickened (it doesn’t get that thick) and chicken is fully cooked. Stir in the gorgonzola cheese, salt and pepper. Cook til cheese just melts.


Drain pasta. Put pasta in a dish, pour some tasty sauce over it. Add some parmigiano-reggiano if you want and dig in.


This dish is super easy and super tasty. It’s definitely a repeat meal.


ps. The hubs loved it too!

Sausage and Peppers and Onions Oh My!

Tonight’s dinner is Nick’s moms recipe for sausage, peppers and onions. It was so easy to make and very tasty. Needless to say we ate ALL of it.


Italian Sausage

1 Onion

1 Green Pepper

Olive Oil

Good Seasons Zesty Italian dry seasoning packet

Here’s what you do:

Preheat oven to 350 (or 400 depending on your oven). In one casserole dish place your sausages and fill it up about half way with water. I used Italian Chicken Sausages. Slice the onion and green pepper. In another casserole dish combine the onion and green pepper, a drizzle of olive oil and half a packet of Good Seasons Zesty Italian dry seasoning. Cook  side by side for 45 minutes.

When timer goes off take both dishes out. Place sausages on a plate and let cool for a few minutes. Add about half of the water that was in the sausage to the dish with the peppers and onions. Once the sausages are cool enough to touch, cut them into pieces. Put the pieces of sausage and the remainder of the Italian seasoning packet in with the peppers and onion. Stir it all up, making sure to scrap up any pieces stuck to the bottom of the dish. Put back in oven for another 30 minutes. Grab a Kaiser or Italian roll and ENJOY!

Unfortunately I did not make enough for any leftovers. Next time I will plan on using 2 packages of sausages, 2 peppers and 2 onions. This is also a great dish to make and carry in either a crock-pot or casserole dish and bring to a party. Who doesn’t love sausage, peppers and onions?

It's been a while – Katie's Kitchen

It’s been a while since I last posted and I have been receiving a number of requests to continue with my blog. So here it goes…

Last night I made a PHENOMENAL meal… Chicken Piccata with Angel Hair Pasta, courtesy of the Food Network’s website. To view the recipe visit:

The recipe was so easy and extremely tasty. It will definitely be a repeat offender. Nick absolutely loved it as well. It is very lemony and tart so if you are not a fan of lemons, this is not for you.

I made a couple adjustments to the recipe.  I purchase my chicken breasts from BJ’s and buy the package that continues 4 breasts in a pack individually sealed. So I make all the chicken in each packet for my meals. It seems to be enough for the two of us for dinner and yet allows for leftovers for next days lunch. Since the I purchase skinless, boneless thin sliced breasts, I did not need to butterfly or cut in half. I also cooked all 4 chicken breasts in one large pan so I did not need to repeat the process of olive oil and unsalted butter. In addition, I did not add fresh parsley as garnish since Nick is not a big fan.

I decided to pair the chicken piccata with angel hair pasta since I have seen that done in a lot of restaurants. The angel hair pasta cooks quicker than most pastas and makes a lot. I reccomend only making half a box of pasta. I placed a decent size onto the middle of the plate, with the chicken piccata on top, followed by some remaining sauce.

I would say it did take about 30 minutes to complete this meal from start to finish. It’s definately worth it! Thanks Giada!

Katie's Kitchen – UPDATE

UPDATE – March 25, 2009  10:20 am

This meal was not as good as I anticipated. I thought it was going to be spicy and full of flavor and it wasn’t at all. I substituted the pork for chicken which turned out to be somewhat dry. This is not a meal I would make again. Nick said he enjoyed it but was definitely not one of his favorites. If you are still interested in the recipe let me know.

As you may or may not know, my father was in the hospital for a while and therefore my cooking was put on hold. But I’m back… although with a cold. Tonight I’m making New Mexican Green Chile Stew with chicken. I found the recipe in the Crock Pot Recipe Card Collection book at my grocery store. I was unable to find the recipe online, so if your interested in it, let me know and I will share. The recipe calls for pork, but I’m substituting with chicken. It also includes salsa verde (green salsa) and green chiles. So it should be spicy. Stay tuned to find out how dinner turned out.

Katie's Kitchen – UPDATE

UPDATE – March 11, 2009 7:42 pm

Chicken Cutlets, Fried Zucchini, Roasted potatoes & Corn

Dinner tonight was FANTASTIC!! Definitely a repeat. Nick says I should make this and garlic fettuccine alfredo every week. I cleaned my plate and so did Nick. He even had seconds. Only one piece of chicken and some zucchini to take for lunch tomorrow. Wow! I’m so happy. I love a good meal. I don’t know what else to say about this one other than it was a huge success. The chicken had the perfect amount of breading and had a great flavor. The zucchini was very flavorful and so were the potatoes. I ran to the store today and picked up some corn as I needed to grab my fish for Friday’s meal. 


Nicks thoughts on the meal:

This meal needs to become part of our weekly repertoire. I say home run all the time but this one is a grand slam. The cutlets were browned to perfection. I enjoyed the zucchini and potatoes. I was pleasantly surprised by the corn. (frozen – Birds Eye Buttered Corn) I’m really looking forward to my leftover lunch tomorrow.


Hmmm maybe I’ll win the Word Series. Check out the photos below and stay tuned for what I’m cooking Friday. We’re off to Delorenzo’s pizza tomorrow. Nick likes me to take cooking breaks, plus it’s our 6 month wedding anniversary. Boy does time fly.


Chicken Cutlets, Fried Zucchini, Roasted Potatoes & Corn

Chicken Cutlets, Fried Zucchini, Roasted Potatoes & Corn





All gone!

All gone!




What’s for dinner tonight? I’m making one of Nick’s favorite meals of all time… chicken cutlet’s. Nick’s sister Renee gave me the recipe she uses, but there aren’t exact measurements of anything, so wish we luck. I will let you know how it turns out. In addition to the chicken cutlet’s, I will also be making fried zucchini and roasted potatoes.


Chicken Cutlet’s

Wash the chicken thoroughly. Combine one egg and a little milk to a bowl. In a separate bowl combine seasoned bread crumbs, dried parsley, oregano, basil and grated Parmesan cheese. I purchased cutlets already that do not need to be pounded thin. Dip each cutlet into the egg/milk mixture, then into the dried mixture and place into a sizzling pan of Canola oil. Cook chicken thoroughly approximately 8-10 minutes. 


Fried Zucchini

Wash and cut zucchini (green squash) into slices, dip into panko bread crumbs and place into a pan of sizzling canola oil. Cook until slightly brown.


Roasted potatoes

I’ve made these before and they are spectacular.


Just finished planning my meals for the next two weeks and made my grocery list. Lots of great meals coming up in the next 2 weeks so stay tuned. Don’t forget to check back later tonight to see how dinner turned out.

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