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Pasta Perfecto

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Ingredients

  • 1/2 pound boneless, skinless chicken breast, cut crosswise into 1/2 inch thick slices
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon olive oil
  • 1/4 pound shiitake mushrooms, sliced
  • 1 cup heavy or whipping cream
  • 1/2 cup crumbled Gorgonzola cheese, divided
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 pound rigatoni or penne, cooked according to package directions.
  • 2 tablespoons chopped fresh parsley

Details

Servings 4

Preparation

Step 1

1. Sprinkle chicken with 1/4 teaspoon each salt and pepper

2. Heat oil in a 12 inch nonstick skillet over medium-high heat. Add chicken and cook, 1 1/2 minutes per side, until edges are light brown. Add mushrooms and cook, stirring until softened 2 0 4 minutes. Stir in cream. Cook until mixture is reduced by half, about 3 minutes. Stir in 1/4 cup Gorgonzola and Parmesan. Simmer, stirring, 1 minute more, until cheeses melt. Stir in remaining salt and pepper.

3. Toss hot pasta with sauce and divide among 4 serving plates. Sprinkle with remaining 1/4 cup Gorgonzola and parsley.

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