Chicken with gorgonzola sauce

The Boy was diagnosed at a little over 1 as an asthmatic and we found this incredible allergist who worked well with us.
He had to be tested for allergies and he was allergic to mold.
Many nights we spent with a wheezing child because he was exposed to mold somewhere.
This was hard on all of us but eventually by his 7th or 8th birthday Dr. Incredible told us to start introducing blue cheese in his diet in small doses to help him desensitize to mold.

And it didn’t trigger an asthma episode at all.

Needless to say Blue Cheese is a staple in the house and he has at least a serving every now and then.The asthma has been under control since he was 12.

Word of caution, this was my finding. In no way does it mean you should try it on a child who is allergic to mold. My son was under Dr’s care and only having small doses of blue cheese with meds close by.

Let’s get to the recipe shall we?

Finger licking dish!

1 pound of chicken tenders
6 ounces blue cheese (we use gorgonzola but any blue cheese will work)
3 table spoons creme fraiche or sour cream
1/2 cup heavy cream
1/2 cup white wine
1 cup spinach
2 tablespoons butter
2-3 cloves garlic
1 cup mozzarella cheese
4 ounces of mushrooms
salt and pepper to taste
pasta of your choice, angel hair or tagiatelli is good with this.

In butter saute the chicken,set aside in an oven proof dish and keep warm at 200 F.
Saute mushrooms until golden brown and add to the chicken.
Cook pasta of your choice until done.

In a pan add wine, cream, creme fraiche (or sour cream) and slowly simmer until cheese melts.
Add mozzarella and garlic.
Add chicken, mushrooms and spinach and simmer until spinach is wilted, about 15 minutes



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