This recipe appears in Legalize Marinara from our Early Spring 2024 issue.

Gemelli Pasta with Chicken Spinach Gorgonzola Cream

Chef Jon Davies

Gather these ingredients  

• 1 lb gemelli, cooked
• 2 cup cooked roasted chicken (store bought rotisserie chicken works great here)
• 4 oz toasted pecans (optional)
• 8 oz fresh baby spinach
• 5 clove garlic, minced
• 3 cup heavy cream
• 6 oz Gorgonzola, crumbled
• Salt and pepper to taste
• 2 tomatoes seeded and diced
• 3 tbsp butter
• White wine

Instructions 

• Heat butter in a saucepan. Add garlic, sweat. Add spinach and chicken. Deglaze the pan with ¼ cup white wine. Reduce and add cream. Reduce by a third.
• Add Gorgonzola, season, and toss with pasta, pecans, and diced tomatoes. Taste and adjust seasoning if necessary—enjoy!

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