chicken & penne gorgonzola
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
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 package (16 oz.) penne pasta
- 1 pound chicken breasts, boneless and skinless, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1/4 cup white wine
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 2 cups (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
How To Make chicken & penne gorgonzola
-
Step 1Cook the penne according to package directions. Meanwhile, in a large skillet over medium heat, brown the chicken in oil on all sides.
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Step 2Add 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.
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Step 3Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese melts.
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Step 4Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
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