Penne Gorgonzola With Chicken

Mains

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Servings: 8

Ingredients

1 package (16 ounces) penne pasta

1 pound boneless skinless chicken breasts, cut into ½-inch pieces

1 tablespoon olive oil

1 large garlic clove, minced

¼ cup white wine

1 cup heavy whipping cream

¼ cup chicken broth

2 cups (8 ounces) crumbled Gorgonzola cheese

6 to 8 fresh sage leaves, thinly sliced

Salt and pepper to taste

Grated Parmigiano-Reggiano cheese

Minced fresh parsley

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.

Recipe Courtesy Of

Taste of Home