• 3 Tb Butter
• 2 Shallots Minced Fine
• 1 clove of Garlic Minced fine
• 2 oz Muscat Canelli or Muscato
• 3 oz Chicken
• 3/4 cup Heavy Cream
• The Zest of 1 lemon
• 1/4 lb Gorgonzola Naturale (Hard Gorg) Aged Gorgonzola
• 1/4 lb Gorgonzola Dolce (Dolcelatte or Creamy Gorg) Young Gorgonzola
• Pinch of Kosher salt + more for boiling water
• Freshly Ground Black pepper
• Handful of Italian Parsley Coarsely Chopped
• 1 lb Spinach or Squash Farfalle or Conchiglie

1. Bring a large pot of salted water to a boil and drop the pasta.
2. Over medium heat, melt butter and sauté shallots and garlic about 3 minutes.
3. Add the Muscat and let it reduce by half.
4. Reduce heat to low and add stock and cream, then bring back to a simmer.
5. Stir in the crumbled gorgonzola and stir until melted.
6. Add the Lemon zest.
7. Season with Kosher Salt and Cracked Black Pepper.
8. Drain the pasta and place in a large shallow bowl.
9. Pour the Gorgonzola Sauce over the Pasta and toss to coat.
10. Sprinkle with the chopped Parsley and toss again.
11. Serve immediately.
12. Dive into a sea of blue-green deliciousness.

A recipe for those that love Bleu Cheese... This is a great luncheon pasta dish, unless you are into eating light, this is phenomenal with a side of sliced pears and prosciutto. If you are having issues finding Docelatte you can use regular aged gorgonzola, it will just be a little stronger in flavor.