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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. —George Schroeder, Port Murray, New Jersey
This recipe is:
Contest Winning
Quick
Nutritional Facts 1-1/4 cups (calculated without Parmigiano-Reggiano cheese) equals 489 calories, 23 g fat (14 g saturated fat), 97 mg cholesterol, 453 mg sodium, 43 g carbohydrate, 3 g fiber, 26 g protein.
Originally published as Penne Gorgonzola with Chicken in America's Best-Loved Recipe Contest July 2008
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Aug. 16, 2012 by MaikoEmi
I did like this recipe and would make it again, but...I used half the gorgonzola and more parmesan in the actual sauce. I also used just half the sage. It was just...too gorgonzola-y! I know, I know, it's called Penne Gorgonzola, but yikes! Maybe next time even less gorgonzola...
Reviewed on May. 01, 2012 by ffwife23
I thought this was really good but I didn't make it exactly as written. I didn't have chicken stock so I used 1/4 cup water and only had 1 cup gorgonzola. I used only 5 smaller sage leaves. I would make it again the same way I did.
Reviewed on Apr. 19, 2012 by alyssanearing
This recipe had an amazig flavor. I am not a fan of any type of blue cheese, but this was absolutely delicious. I didn't have chicken broth on hand and I forgot to buy it at the store, so I added a little more wine and it worked out perfectly! The flavor was amazing and my boyfriend loved it. I will defintely make this again and it's also a great dish to make for guests!
Reviewed on Apr. 09, 2012 by Cblume
Oh my - trouble for a diet, but SO yummy. Perfect for date night!
Reviewed on Jan. 23, 2012 by riviera93
This is so easy to make and enjoyed by everyone
Reviewed on Oct. 06, 2011 by macandjoy
great
Reviewed on Sep. 28, 2011 by junebug20
I don't see how this recipe won any awards.I made this as written, but it was very bland. Nothing exciting about it. Two cups of Gorgonzola is way too much and the sage leaves too much of a "Thanksgiving" taste.Considering how they have changed this magazine (for the worse), I am not surprised that the quality of the recipes has deteriorated as well. I will stick with Everyday Food recipes from now on.
I don't see how this recipe won any awards.
I made this as written, but it was very bland. Nothing exciting about it. Two cups of Gorgonzola is way too much and the sage leaves too much of a "Thanksgiving" taste.
Considering how they have changed this magazine (for the worse), I am not surprised that the quality of the recipes has deteriorated as well. I will stick with Everyday Food recipes from now on.
Reviewed on Sep. 19, 2011 by cheroliver
I give this 4 stars, but I did alter it a little. We used 1/2 and 1/2 instead of cream and boiled it a little longer, but it worked out very nicely. Also we used only 4 oz of bleu cheese and added some mozz cheese instead of the full amount of gorgonzola. The amount requested in the recipe is way too strong for my taste. I'd rather have the bleu cheese be a hint than cover all the other flavors.
Reviewed on Aug. 21, 2011 by mustluvchoc
I have made this for years now, its one of my husbands favorites. I add onion and sometimes have used feta cheese and it works great! yum, love this dish :)
Reviewed on Aug. 05, 2011 by grangegal
I toned down the Gorgonzola cheese a bit, but this was an excellent recipe!
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