- 8
- 15 mins
- 30 mins
0/5
(0 Votes)
Ingredients
- 1 Pkg (16 0z) penne pasta
- 1 Lb boneless skinless chicken breast, cut into 1/2 in. 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
- 6 to 8 fresh sage 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 Gorgonzola cheese, sage, salt, and pepper; cook just until cheese is melted.
Drain pasta, toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
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