Radiatore With Chicken and Gorgonzola

6 servings

For locals,D’Amico &Sons has a wonderful pasta salad and this is my attempt to recreate it. To save time you can buy a good buttermilk- ranch style- dressing- usually found refrigerated  in the produce department.

2 large bone-in and skin on chicken breasts

1 # radiatore pasta,cooked al dente drained and rinsed.

6 thick slices of bacon cooked  and torn into bite size

1/4 cup sun dried tomatoes (not packed in oil) torn into bits

1 loose cup baby spinach rinsed and dried

1 cup gorgonzola cheese crumbled

1 cup buttermilk dressing

Pre-heat the oven to 350 degrees. Salt and pepper the chicken and place in a shallow roasting pan. Bake uncovered for about 40-45 minutes until chicken is done. Let the chicken rest and cool some for easier handling.

Assemble the salad : In a large bowl add the pasta, chicken, bacon, tomatoes, baby spinach and the gorgonzola cheese ( reserve some for the top) Toss with the dressing.

Season with salt and pepper. Sprinkle a little gorgonzola and bacon bits on top. Refrigerate and let it cool down and let the flavors mingle for a few hours.


1/2 cup crumbled blue cheese

1/2 cup buttermilk

2 T olive oil

2 T lemon juice

1 T snipped chives

kosher salt and fresh ground black pepper

Whisk everything together in a bowl. Adjust for seasoning

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