GINGER PRODUCTS TO KNOCK BACK WINTER

Tangy Gorgonzola sauce dresses chicken breast with a blend of ingredients typically found in the Lombardy region of northern Italy.

Gorgonzola is a blueveined, cow’s milk cheese that takes its name from the town of that name in Lombardy. Like its cousins, Roquefort and Stilton, its piquant flavor and blue veining are the result of the addition of mold spores that are allowed to age with the cheese. A domestic Gorgonzola works very well in the recipe. You can find it crumbled, ready-to-use in the dairy case of the supermarket.

Fresh linguine takes only minutes to boil and the chicken takes 5 to 6 minutes to make. Get all of the ingredients ready before you start cooking and serve the meal as soon as it is made.

GORGONZOLA CHICKEN

3 tablespoons flour Salt and fresh ground black

pepper 3/4 pound boneless,

skinless chicken breasts Olive oil spray 1/2 cup skim milk 1/4 cup crumbled

Gorgonzola cheese 2 tablespoons chopped

fresh parsley

Place flour on a plate and season with salt and pepper to taste. Flatten chicken with a meat bat or the bottom of a heavy skillet to about 1/4-inch thick. Dip the chicken in the flour making sure both sides are coated. Shake off any extra flour. Heat a small nonstick skillet over medium-high heat and spray with olive oil spray. Add the chicken. Brown 2 minutes and turn over and brown second side 2 minutes.

Transfer to a serving dish and sprinkle with salt and pepper to taste. Add the milk to the skillet and scrape up the brown bits in the bottom of the pan. Cook for about 30 seconds. Immediately add the Gorgonzola cheese and stir to melt the cheese and make the mixture into a smooth sauce. Taste for seasoning. Add pepper if needed.

The cheese should provide enough salt. Return the chicken to the skillet to warm in the sauce for 30 seconds. Serve chicken with sauce spooned on top. Scatter parsley over chicken. Serves: 2

360 calories (32 percent from fat), 12.8 grams fat (5.2 grams saturated, 4.3 grams monounsaturated), 147 milligrams cholesterol, 46.3 grams protein, 14.1 grams carbohydrates, 1.1 grams fiber, 373 milligrams sodium.

FRESH LINGUINE WITH SWEET PIMENTOS

4 ounces fresh spinach

linguine 1 teaspoon olive oil 3/4 cup drained sweet pimento, cut into 1/4-inch strips Salt and freshly ground

black pepper

Place a large saucepan with 3 to 4 quarts water on to boil. Add linguine and boil 3 minutes if fresh,

9 minutes if dried. Drain leaving about 2 tablespoons water on pasta. Add oil, sliced pimento and salt and pepper to taste. Toss well. Serves: 2

Per serving: 248 calories (12 percent from fat), 3.3 grams fat (0.5 grams saturated, 1.2 grams monounsaturated), no cholesterol, 8.12 grams protein, 46.2 grams carbohydrates,

GASSENHEIMER/TNS LINDA A domestic Gorgonzola works very well in this Chicken Gorgonzola recipe. You can find it crumbled, readyto-use in the dairy case of the supermarket.