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Blog In I Heart Food

2 things that make the world a better place: bacon & gorgonzola.

By Raquel Teixeira
Posted Dec 30, 2011 in Food
It's been over a month since I last posted. Don't worry - I still cook and scale reminds me of that every morning, the bastard.
It's just that I haven't tried a lot of new recipes/been busy/forget to get my camera -which is really annoying because we had quite the Christmas feast and there were some dishes that have never made their way to DJ but you know how Christmas feasts go - you spend a stress filled day in the kitchen and the only thing you remember to do is to have a drink before the guests show up so you don't throw a spoon at them or something.
Anywho, I put my foot down yesterday and told my mother that I was cooking a new meal. She said okay, but you know how mothers can be...knit picking your chopping, trying to take over your prep...So I did what any good daughter would do - I kicked her out of the kitchen.
We have a lot of bits of that and bits of this from Christmas that I wanted to use up together in one merry o'dish. The 2 ingredients that really tickled my fancy were the leftover bacon and gorgonzola. mmmmm....I knew that no matter what I did with these 2, we were in for a treat. So to compensate for my gluttonous appetite, I used whole wheat linguine, light versions of cheese (except for the gorgonzola of course!) and white chicken breasts. So stop judging me.
Please excuse this lengthy rant - it's been a while.
I call it....drumroll...Bacon & Gorgonzola Linguine (I'm not that creative with recipe names...sorry)
200grams of whole wheat linguine pasta
6 strips of bacon
2 bonesless skinless chicken breasts, filleted
2 3/4 cups (approx 625ml)of Hunt's Thick & Rich Tomato sauce
1/3 cup of light sour cream
1/3 cup light cream cheese
1/2 cup of crumbled gorgonzola
1 tbsp tomato paste
1 medium size yellow onion, diced
5 cloves of garlic, minced
2 bay leaves
1 tbsp Italian seasoning
1/2 tsp of chili pepper flakes
salt and pepper to taste
optional: Parmesan & chopped parsley for garnish
Heat a large skillet to high heat. Add bacon and cook until desired consistency. Set aside on papertowel and crumble the bacon once it has cooled.
Crumbled bacon. I could eat this plate for dinner. Or even just a snack. It s a sickness  I know.
Crumbled bacon. I could eat this plate for dinner. Or even just a snack. It's a sickness, I know.
In the same skillet, reduce the heat to medium and pour off some excess fat. Place chicken in the skillet, salt and pepper each side, and cook on both sides for approximately 5-6 minutes until the chicken is cooked through.
Cooking chicken!
Cooking chicken!
Set aside on a plate and shred the chicken.
shredded chicken!
shredded chicken!
In the same skillet add the chopped onions and garlic and cook until they soften.
In the meantime add water to a large pot and set heat to high. Once boiling, add the linguine and cook according to box instructions - approx 9-10 minutes.
Add tomato paste to the onions and garlic and stir. Now add the tomato sauce, sour cream, cream cheese, bay leaves, Italian seasoning, chili pepper flakes and salt and pepper to taste.
Simmering creamy tomato sauce!
Simmering creamy tomato sauce!
Combine the mixture well until the cheese has melted through and then add the chicken & bacon.
Turn heat to a low simmer. Remove bay leaves before mixing with pasta.
Drain pasta and mix it with the sauce until well combined. Now add the gorgonzola and mix until melted.
yummy gorgonzola being added to my creamy and bacon-y tomato sauce
yummy gorgonzola being added to my creamy and bacon-y tomato sauce
Serve with parmesan or parsley for garnish.
Oh so yummy and creamy:  bacon and gorgonzola linguine.
Oh so yummy and creamy: bacon and gorgonzola linguine.
Don't forget to use your finger to scrap the excess sauce off the sides of the pot...and don't forget to do it alone where no one can judge you. Happy eating!

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