CHICKEN & PENNE GORGONZOLA
Recipe & photo: tasteofhome.com
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1 pkg(16 oz.) penne pasta
1 lbchicken breasts, boneless and skinless, cut into 1/2-inch pieces
1 Tbspolive oil
1 largegarlic clove, minced
1/4 cwhite wine
1 cheavy whipping cream
1/4 cchicken broth
2 c(8 oz.) crumbled gorgonzola cheese
6 to 8fresh sage leaves, thinly sliced
·salt and pepper to taste
·grated parmigiano-reggiano cheese and minced fresh parsley
How to Make CHICKEN & PENNE GORGONZOLA
- Cook the penne according to package directions. Meanwhile, in a large skillet over medium heat, brown the chicken in oil on all sides.
- 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.
- Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese melts.
- Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.