A hit for dinner last night!

So I tried a recipe off the picky palate blog last night. You should have seen my kids faces when I placed it on the table, they were not happy to say the least. In fact, in the blessing on the food my 11 year old prayed that he would be able to eat the meal and not throw up - it is such a pleasure to cook for them! Now for the good news - they loved it! There was some spinach and aparagus pushed to the side of a couple plates but all in all it was a success. I did change one small thing on the recipe, it calls for alot of gorgonzola cheese so I just swapped amounts with the parmesan cheese. We still got the rich flavor without it being overwhelming. I even remembered to take a picture, it's nothing like the picky palate pictures but it's a start.

I highly recommend this recipe, in fact I finished it off for lunch today - Yummy!
The recipe is posted below with the cheese amounts already swapped the way I made it.

Spinach and Asparagus Chicken Linguini in a Parmesan Gorgonzola Cream Sauce

12 oz uncooked linguini pasta

1 Bunch asparagus tips

2 Tablespoons butter

2 Tablespoons flour

Pinch of salt and pepper

3 Cups lowfat milk

¼ Cups crumbled gorgonzola

1¼ Cup grated Parmesan cheese

4 Cups baby spinach

2 medium size chicken breasts, cooked and shredded

10 strips precooked bacon, crisped and crumbled

Pinch of salt and pepper to taste

1. Prepare linguini according to package directions. Drain and set aside. Bring a medium saucepan filled ¾ full of water to boil. Place asparagus tips in hot water and cook for 3 minutes. Remove and place into a bowl of ice water to shock and stop cooking. Set aside.
2. Place butter into a large dutch oven or pot over medium heat to melt. Whisk in flour, pinch of salt and pepper until combined. Slowly whisk in milk. Increase heat to medium high. While whisking, heat until milk comes to a light boil.

Reduce heat to low and immediately stir in parmesan and gorgonzola until melted. Stir in chopped spinach, linguini, asparagus, chicken and half the bacon.

Gently toss to coat, season with pinches of salt and pepper to taste. Serve in a large serving bowl and garnish top with remaining crumbled bacon pieces.