Penne Gorgonzola with Chicken

By Taraespo

Ingredients

• 1 lb penne pasta
• 1 lb boneless skinless chicken breasts, cut into 1/2" pieces (I used rotisserie chicken)
• 1 T. olive oil
• 1 large garlic cloves, minced (I used 2 cloves)
• 1/4 cup white wine
• 1 cup heavy whipping cream
• 1/4 cup chicken broth
• 2 cups (8 ounces) crumbled Gorgonzola cheese
• 6-8 fresh sage leaves, thinly sliced
• salt and pepper to taste
• Grated Parmigiano-Reggiano cheese or minced fresh parsley

Preparation

Step 1

Cook the pasta to according to package directions. While pasta is cooking, make the sauce.

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. (Note: I used leftover rotisserie chicken and just added the chicken to the sauce at the end until it was warmed through).

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.