Bow Tie Pasta with Chicken, Corn, Thyme, & Gorgonzola Cheese
Pasta & Side Dishes
We recently served this pasta dish at the Passport to Dry Creek Valley event. Deliciously simple and elegant, the flavor is creamy and you can taste the blue cheese, but it’s not overwhelming. Perfect for entertaining.
Bake a 3 ½ lb chicken with herbs, lemon, olive oil and salt and pepper. Bake, then trim, removing skin and bones, utilizing the legs and breast only. Set aside to cool. Shred chicken to be used later in pasta.
Cook the pasta according to package directions, on high in salted water until al dente.
When pasta is ready, drain, reserving a little of the pasta water, and set aside in pasta pot.
Meanwhile, make sauce by heating oil in a large sauté pan over medium heat. Add shallots, garlic, salt and pepper and cook until translucent. Add the wine and thyme sprigs and allow the sauce to reduce. Remove from heat and set aside.
Finish the sauce by adding the shredded chicken, corn, cream, chicken broth, and salt and pepper to taste. Stir to combine. Bring to a simmer. Add the pasta to the sauté pan over low heat and gently add the Gorgonzola and Parmesan cheeses.
Stir in the chopped cherry tomatoes and chives. Serve immediately.