Penne Gorgonzola with Chicken
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
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
Ingredients
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1 package (16 ounces) penne pasta
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1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
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1 tablespoon olive oil
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1 large garlic clove, minced
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1/4 cup white wine
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1 cup heavy whipping cream
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1/4 cup chicken broth
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2 cups crumbled Gorgonzola cheese
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6 to 8 fresh sage leaves, thinly sliced
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Salt and pepper to taste
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Grated Parmigiano-Reggiano cheese and minced fresh parsley
Directions
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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.
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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.
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3.
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Nutrition Facts
1-1/4 cups: 489 calories, 23g fat (14g saturated fat), 97mg cholesterol, 453mg sodium, 43g carbohydrate (2g sugars, 3g fiber), 26g protein.
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