Spinach Fettuccini with Gorgonzola Cream Sauce – Rachael Ray
Serve with Florentine Prosciutto Wrapped Chicken and Puttanesca Tomato Salad with Fried Capers.Ingredients Salt 1 1/2 packages spinach fettuccini (12 ounces eac
Ingredients
- Salt
- 1 1/2 packages spinach fettuccini (12 ounces each), 18 ounces total
- 2 tablespoons butter
- 2 cloves garlic, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup cream
- 8 ounces Gorgonzola, cut into small pieces
- A few leaves fresh sage, finely chopped
- Freshly ground black pepper
- 4 handfuls baby spinach leaves
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