Cook the pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; 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. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
Drain pasta, toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Comments (2)
Thanks
beverly harwell |
August 15, 2012 |
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Thanks for bringing that to our attention. The page has been updated. Please let us know how it turns out.
Warren |
August 15, 2012 |
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