Penne Gorgonzola with Chicken - MatthewFloyd/Cookbook GitHub Wiki

Ingredients:

• 16 oz. Penne pasta
• 1 lb. Chicken breasts, skinless and boneless, cut into 1/2 inch pieces
• 1 T Olive oil
• 1 large Garlic clove, minced
• 1/4 cup White wine
• 1 cup Heavy whipping cream
• 1/4 cup Chicken broth
• 2 cups Gorgonzola cheese, crumbled, 8 oz.
• 6-8 Fresh sage leaves, thinly sliced
• Salt and pepper to taste
• Grated Parmigiano-Reggiano cheese and minced fresh parsley

Directions:

Cook penne pasta according to the package directions. Meanwhile, in a large skillet over medium heat, brown the chicken in oil on all sides. Add garlic; cook 1 minute longer. Add the 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 is melted.

Drain the penne pasta; toss with the sauce. Sprinkle with the Parmiago-Reggiano cheese and parsley.