Penne Gorgonzola with Chicken

By á-5981

Ingredients

• 1-16 oz penne pasta
• 1 lb boneless skinless chicken breast cut into 1/2 inch pieces
• 1 T olive oil
• 1 large garlic clove, minced
• 1/4 c white wine
• 1 c heavy whipping cream
• 1/4 c chicken broth
• 2 c crumbled gorgonzola cheese
• 6-8 fresh sage leaves thinly sliced
• salt & pepper to taste
• grated parmigiano-reggiano cheese & fresh parsley

Preparation

Step 1

Cook pasta according to package. Meanwhile in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minutes longer. Add wine, stirring to loosen browned bits from pan. Add cream and chicken 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.