Oh, my merciful heavens! This was so very delicious.
Inspired by the grilled zucchini and a container of gorgonzola cheese, I quickly pulled this together for dinner one night. Five of us were home to eat and we all loved it. My oldest daughter worked late and came in after we had gone to bed. She scrounged in the fridge and found the leftovers. She said she ate some cold before she realized it was meant to be served hot, but it tasted good both ways.
I also used homemade seasoned salt in this dish. If you haven’t made any of it yet, please take a couple minutes to stir a batch together. Your taste buds will thank you.
Here’s what you’ll need:
- 1 box garden rotini
- 4 boneless chicken breasts
- 1 zucchini, quartered lengthwise
- olive oil
- homemade seasoned salt
- 4 Tbs. butter
- 1 clove garlic, minced or pressed
- 2 cups half & half, warmed
- 1/2 cup shredded parmesan
- 5 oz Gorgonzola cheese, crumbled
- 2 medium tomatoes, chopped
- handful fresh basil, chopped
Boil the pasta according to the package directions.
Sprinkle the chicken breasts with seasoned salt and grill till done, then slice. Brush the zucchini with olive oil and sprinkle with seasoned salt. Grill for about 10 minutes. Cut the finished zucchini into bite sized pieces.
Melt the butter in a skillet. Cook the garlic in the butter for a minute or two. Whisk in the half & half and cook for a few minutes over medium heat. Add a pinch or two of seasoned salt. Stir in the cheeses and let them melt.
Mix the drained pasta, chicken, zucchini, tomatoes, basil and sauce together in a bowl and serve. Makes approximately 6-8 servings.
Please make this soon. You will think you died and went to pasta heaven.