CHICKEN & PENNE GORGONZOLA

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CHICKEN & PENNE GORGONZOLA image

I've been wondering what to do with some chicken breasts I have in the freezer. This recipe answers my question nicely. Will definitely be making this as soon as I gather remaining ingredients. Recipe & photo: tasteofhome.com 10-09-2014

Provided by Ellen Bales

Categories     Pasta

Time 30m

Number Of Ingredients 11

1 pkg (16 oz.) penne pasta
1 lb chicken breasts, boneless and skinless, cut into 1/2-inch pieces
1 Tbsp olive oil
1 large garlic clove, minced
1/4 c white wine
1 c heavy whipping cream
1/4 c chicken broth
2 c (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

Steps:

  • 1. Cook the penne according to package directions. Meanwhile, in a large skillet over medium heat, brown the chicken in oil on all sides.
  • 2. Add garlic to chicken and 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.
  • 3. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese melts.
  • 4. Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

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