Mushroom, Gorgonzola, Spinach Sauce
Heat 2 tbsp of oil in your pan
1
Add 1 lb of mushrooms and sauté until soft
2
Add 4 cloves of minced garlic and heat until fragrant
3
Add 1/2 cup of chicken broth and 1 cup of heavy cream
4
Let simmer for 3-4 minutes to thicken a little bit
5
Turn off heat and add about 2 cups of fresh spinach. Let it wilt
6
Add 8 oz of Gorgonzola cheese and stir until melted
7
If the sauce is too thick, add more chicken broth. If it’s too thin, let simmer a little longer
8
I like to add chicken. I prefer to pound out the chicken breasts so they will cook more evenly
9
Cook the chicken about 6 minutes per side, or until they reach 165 degrees. Let rest, then slice
10
Serve on pasta, rice, zoodles, cauliflower rice, etc. Yum!
11
Non-stick Stainless Steel Wok
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Double Burner Grill Pan
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Garlic Press
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