a plate of pastaThe Ideal Year-Round Meal


By Roy Creekmore

Photo by Paul Skrentny


One of my favorite dishes to prepare for family and dinner guests is pasta with smoked chicken and Gorgonzola sauce. Its hearty flavors and interesting textures always win rave reviews, no matter what the season. With a simple salad or steamed vegetables, it's a complete meal--robust enough to satisfy cool-weather cravings, yet light enough to serve when the weather turns warm.

All of the ingredients are readily available year-round, and the recipe requires no special skills or equipment, which is important for home cooks who may not have access to special ingredients or the equipment and skills to use them.

The sauce is very complex and tasty but simple to make. And, you can vary the flavor just by eliminating the smoked chicken. You can also swap the smoked meat in the dish to offer yet another variation. I have used smoked turkey and ham without altering the appeal. My recipe feeds six to eight with plenty for everyone.

Pasta with Smoked Chicken and Gorgonzola Sauce


Pasta Dish

3-4 small zucchini, sliced in 1/4-inch rounds

5 tablespoons extra virgin olive oil

1-1/2 pounds assorted sliced mushrooms (shiitake, cremini, white button or any mushroom)

1 8-ounce package of frozen, quartered artichoke hearts

1 cup frozen green peas

1 pound pasta (campanelle, bowtie or a similar pasta variety that will hold the sauce and blend with the vegetables)

Salt and pepper to taste


Sauce

1 tablespoon butter

1 tablespoon all-purpose flour

3 cups whole milk

1/4 teaspoon red pepper flakes

1 tablespoon balsamic vinegar

8 ounces cubed Gorgonzola cheese

1/2 cup sun-dried tomatoes in olive oil

6 ounces smoked chicken, shredded or cut into medium chunks

Before you begin, set your oven to 350 degrees and bring a large pot of salted water to a boil.

To make the sauce, melt the butter in a medium saucepan, add the flour and stir continuously for a few minutes to remove the flour taste. Do not let the mixture brown. Gradually add the milk, stirring continuously. Bring the mixture to a boil and lower the heat to a simmer. Add the red pepper flakes and balsamic vinegar and stir the mixture until it's well blended. Add the cheese and stir until the entire mixture is smooth and creamy. Turn off the heat, stir in the sun-dried tomatoes and smoked chicken and let the sauce rest while you prepare the pasta.

Lightly oil a baking sheet with 1 tablespoon of the olive oil. Lay the sliced zucchini in a single layer on the sheet. Brush the tops with another tablespoon of olive oil. Bake in the oven until slightly brown around the edges, about 20 minutes. While the zucchini slices are baking, place the remaining 3 tablespoons of oil in a large skillet over high heat.

When the oil is shimmering, spread all of the mushrooms evenly over the skillet; do not stir. Let them cook 3 to 5 minutes undisturbed, then stir the mushrooms trying to turn over as many as possible. Lower the heat to medium and continue cooking for another 2 to 3 minutes. Turn the heat to low and add the artichokes, peas and baked zucchini to the mixture. Leave it over very low heat to keep warm.

Add the pasta to the boiling water and cook until al dente, about 7 to 10 minutes. When draining the pasta, reserve 1 cup of the water. Pour the drained pasta into a large serving bowl and add the sauce and cooked vegetables. Stir gently and salt and pepper to taste. If the sauce seems too thick, use a small amount of the pasta water to thin to your liking. Serve immediately.