Chicken with gorgonzola and mascarpone
Chicken breast provides complete protein, while gorgonzola and mascarpone make the sauce richer and creamier. Almond milk helps keep the texture soft without making the dish too heavy. The result is a satisfying hot meal with a pronounced Italian cheese flavor.
Cut chicken breast (150 g) into large pieces, and keep the sweet peppers (120 g) whole or cut them in half if they are too large.
Cook the sweet peppers (120 g) in a dry or lightly greased skillet for 6-8 minutes over low heat until softened. Set them aside.
In the same skillet add gorgonzola (30 g), mascarpone (30 g) and unsweetened almond milk (40 g). Warm the sauce for 2-3 minutes, stirring constantly, until the cheeses melt and the mixture becomes smooth.
Cook chicken breast (150 g) separately, season it with salt (2 g) and black pepper (1 g), then transfer it into the cheese sauce and warm for another 3-4 minutes. Serve with the cooked peppers.
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