Nicole Taylors Buffalo Penne Pasta with chicken breast and gorgonzola cream sauce

Nicole-Taylor's Pasta and Market - 1134 E. 54th St. - Studio C - Indianapolis, IN 46220 - 317-257-7374

2 bags of Nicole Taylors Buffalo pasta
large pot of boiling water salted to the taste of the ocean

For the chicken
2 eggs scrambled
1 cup buttermilk
1 Tbs. celery seeds
2 cups of flour
2 lbs boneless skinless chicken breasts
large skillet for pan frying the chicken breast
vegetable oil to fry in
½ cup Frank’s buffalo sauce – original recipe
4 oz. butter melted in microwave

Scramble the eggs and buttermilk together add the celery seeds to the egg milk mixture and blend. Place the flour in a shallow dish. Do not season the chicken breast first it will prevent the crust from sticking. Heat pan with oil to prepare to pan fry the chicken breasts. Dredge the chicken breasts through the flour first, second into the egg/buttermilk/celery seeds mixture, then back into the flour. Gently set into the frying pan and cook until golden brown and done. Remove the chicken breasts from the fryer and set on a towel to drain excess grease off.  In a mixing bowl add the melted butter and the Franks hot sauce and emulsify until smooth and evenly blended. Just prior to plating the dish slice the chicken into strips and gently coat with the Franks sauce.

For the gorgonzola sauce
1 cup half and half
1 cup heavy cream
1 cup crumbled gorgonzola cheese, or your favorite blue cheese
S & P to taste – be careful with the salt the cheese is salty already
gently heat the cream and the half and half in a skillet as soon as the mixture starts to gently simmer add the crumbled blue cheese and mix together. Reduce a bit until sauce thickens. Season and add the cooked pasta from the boiling water to the gorgonzola cream sauce. Make sure that all of the noodles are coated evenly; place them in your favorite pasta bowl. Arrange the Franks hot sauce coated strips of chicken breast on top of the pasta nest. Garnish with celery heart leafs, and julienned strips of celery heart.

New England cranberry, crab, and feta pinwheel

  • 8 oz whipped cream cheese, brought to room temp.
  • 1 cup crumbled feta cheese
  • ¼ C finely chopped green onions
  • 1 lb. crab meat - jumbo lump is best you can substitute back fin to cut costs
  • 2 cups shredded Savoy cabbage, or substitute romaine lettuce
  • 6 oz dried cranberries
  • 4 large flour tortillas

Combine cream cheese, feta cheese, and onions. Add cranberries. Spread 1/4 of mixture over each tortilla, sprinkle crab meat and shredded savoy cabbage and roll up tightly. Wrap each with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 10 slices.

If you are taking the dish to a party keep each roll in the plastic, cut when you get to the event just prior to serving.

Courtesy:  The Chef's Academy