Pollo Bella with Wild Rice

Chicken Bella with Wild Rice

Ingredients

  • 8 skinless, boneless chicken breast halves, cut into bite size pieces
  • 12 cloves garlic, minced
  • 5 cups fresh sliced mushrooms
  • 2 tablespoons olive oil
  • 4 cups half-and-half
  • 12 ounces Gorgonzola cheese, crumbled
  • 1/2 cup toasted walnuts, chopped
  • 1/2 cup grated Parmesan cheese for topping (optional)
  • Salt and pepper to taste

    • Directions

    1. Cook wild rice as per instructions and set aside.
    2. Heat oil over high heat in a large skillet. Brown chicken. Reduce heat, and add garlic and mushrooms. Cook until soft. Season with salt and pepper. Remove chicken and mushrooms from the skillet and keep warm in 300 degree oven.
    3. Heat half and half in skillet, and bring to a boil over high heat. Reduce heat to medium, and reduce. Stir occasionally.
    4. When cream has reduced and thickened, stir in Gorgonzola until melted.
    5. Reheat wild rice in microwave and place on plate.
    6. Place chicken and mushrooms on rice.
    7. Sprinkle walnuts on top.
    8. Garnish with freshly grated Parmesan cheese, if desired.

    Notes

  • rvings.

    • C u i s i n e S c h u l z