Penne Gorgonzola (Asiago or Parmesan) with Chicken

By á-47

Ingredients

• 1 pkg. (16 oz) penne pasta
• 1 lb. boneless skinless chicken breasts, cut into 1/2" pieces
• 1 Tbsp. olive oil
• 1 large garlic clove, minced
• 1/4 cup white wine
• 1 cup heavy whipping cream
• 1/4 cup chicken broth
• 2 cups (8 oz) crumbled Gorgonzola cheese (or Asiago or Parmesan)
• 6-89 fresh sag leaves, thinly sliced
• salt and pepper to taste
• Grated Parmigiano-Reggiano cheese and minced fresh parsley

Preparation

Step 1

Cook pasta according to package directions. 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.

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.

Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.