Recipe: Penne Gorgonzola with Chicken Recipe
From: Jennifer J. from The Taste of Home Magazine
8 servings
1 package (16oz) Penne pasta
1 pound boneless skinless Chicken Breast, cut inot 1/2" pieces
1TBSP. Olive oil
1large Garlic clove, minced
1/4 c White wine
1 cup heavy whipping cream
1/4c Chicken broth
2c (8oz) crumbled Gorgonzola Cheese
6-8 fresh Sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano chesse and minced fresh parsley
Cook pasta according to package directions.
Meanwhile, in a large skillet overmedium heat, brown chicken in oil on all sides. Add garlic, cook 1 min longer. Add wine, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is not longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper. Cook just until cheese is melted.
Drain pasta; toss with the sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield 8 servings
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