Pasta Gorgonzola with Chicken

Wednesday, January 16, 2013


Ingredients:
  • 1 package (16 ounces) penne pasta
  • 1 pound boneless skinless chicken breasts, cut into ½-inch pieces
  • 1 tablespoon olive oil
  • 1 large garlic clove, minced
  • ¼ cup white wine
  • 1 cup heavy whipping cream
  • ¼ cup chicken broth
  • 2 cups (8 ounces) crumbled Gorgonzola cheese
  • 6 to 8 fresh sage leaves, thinly sliced
  • Salt and pepper to taste
  • Grated Parmigiano-Reggiano cheese and minced fresh parsley

Instructions:

  1. Cook pasta according to package directions.
     
  2. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
  3. Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
  4. Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.



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Photo Credit: tasteofhome.com



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