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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.
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