Penne Gorgonzola with Chicken |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The winner of America's Best Loved Recipe Contest, this rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. Ingredients:
1 package (16 ounces) penne pasta |
1 pound boneless skinless chicken breasts, 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 ounces) crumbled gorgonzola cheese |
6 to 8 fresh sage leaves, thinly sliced |
salt and pepper to taste |
grated parmigiano-reggiano cheese and minced fresh parsley |
Directions:
1. Cook 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.
2. 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.
3. Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.
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