CHICKEN & PENNE GORGONZOLA

CHICKEN & PENNE GORGONZOLA image

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.