Chelsea F.C. ~ Ruud Pullet with Gianfranco Gorgonzola

Introduction: OK, there are a lot of ingredients but this is an easy, swift recipe which can be attempted post match if you’ve sunk less than six pints.

Ruud Gullit ~ was born Ruud Dil in Amsterdam. Gullit’s brilliance prompted George Best to comment in 1990, “Ruud Gullit is a great player by any standards. He has all the skills. He’s not afraid to do things with the ball. And he looks as if he’s enjoying every second of it.

Gianfranco Zola, OBE ~ joined Chelsea in 1996, he was voted the Football Writers’ Player of the Year in the 1996–97 season. In 2003 he was voted Chelsea’s greatest player ever. He was capped 35 times for Italy from his debut in 1991, appearing at the 1994 FIFA World Cup and Euro 96.

Preparation time: 10 mins

Cooking time: 20 mins

Home kit: Large saucepan, large frying pan, large plate and a colander.

Away kit: 4-6 serving plates, knives and forks

Serves: 4-6


  • 3 skinless chicken breast fillets, cut into ½ inch slices
  • salt
  • freshly ground black pepper
  • 3 tablespoons olive oil
  • 200g button mushrooms, quartered
  • 300ml whipping cream
  • 150g crumbled Gorgonzola cheese (actually, any blue cheese will do but it’s not as funny)
  • Some grated Parmesan cheese
  • Some fresh Italian (flat-leaf) parsley
  • 200g dried pasta


First half

Boil a lot of water in the large saucepan and lob in the pasta. After 10 mins pour into a colander and set aside. This will not quite cook the pasta but it will become al dente once it is combined with the Ruud Pullet and sauce later. I like to use Conchiglie but any will do.

While the pasta is cooking, season the chicken breasts to taste with the salt and pepper, not too much salt as there is plenty in the Gianfranco. Fry the chicken in the olive oil over a medium heat until it takes on a golden brown colour, remove and set aside. I would do this in a couple of batches, too much meat in the pan and it streams rather than fries.

Second half

Now put the mushrooms in the same frying pan and cook for 5 minutes until they are soft and release a lot of their liquid. Return the chicken to the pan and add the cream, bring to almost a boil and simmer for 2 minutes. Add half the Gianfranco and all the parmesan and a little more pepper and cook a little longer to melt the cheeses.

Full time results

Now combine the Ruud Pullet with the pasta and crumble the remaining gorgonzola and parsley over the top for decoration. Serve with Greenaway salad.