Penne Gorgonzola with Chicken

By á-2421

Ingredients

• 1 pkg. Penne pasta (16 oz.)
• 1 lb. Boneless skinless chicken breasts, cut into ½ inch pieces
• 1 T olive oil
• 1 large garlic clove, minced
• ¼ cup white wine
• 1 cup heavy whipping cream
• ¼ cup chicken broth
• 2 cups crumbled Gorgonzola cheese
• 6-8 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 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 cheese and parsley.