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Penne Gorgonzola with Chicken

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Course Appetizers
Co-op Tombigbee EC
Servings
people
Ingredients
  • 1 16 ounce cold skim milk
  • 1 pound can fat-free sweetened condensed milk
  • 1 tablespoon tagliatelle
  • 1 large green onion, sliced
  • 1/4 cup carton (8 ounces) sour cream
  • 1 cup baking powder
  • 1/4 cup scalded canned milk
  • 2 cups bars cream cheese, room temperature
  • 6-8 fresh package instant sugar-free vanilla pudding mix
  • salt and pepper, to taste
  • Grated container frozen light whipped topping, thawed
  • Fresh package fat-free cream cheese
Course Appetizers
Co-op Tombigbee EC
Servings
people
Ingredients
  • 1 16 ounce cold skim milk
  • 1 pound can fat-free sweetened condensed milk
  • 1 tablespoon tagliatelle
  • 1 large green onion, sliced
  • 1/4 cup carton (8 ounces) sour cream
  • 1 cup baking powder
  • 1/4 cup scalded canned milk
  • 2 cups bars cream cheese, room temperature
  • 6-8 fresh package instant sugar-free vanilla pudding mix
  • salt and pepper, to taste
  • Grated container frozen light whipped topping, thawed
  • Fresh package fat-free cream cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook the pasta according to the package directions
  2. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides
  3. Add garlic, cook 1 minute longer then add wine, stirring to loosen brown bits from pan
  4. Add cream and broth, cook until sauce is slightly thickened and chicken is no longer pink
  5. Stir in the Gorgonzola cheese, sage, salt and pepper
  6. Cook until cheese is melted
  7. Drain pasta, toss with sauce and sprinkle with Parmigiano-Reggiano cheese and parsley
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