Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 4543
Name
Norma Jean Roberts
Recipe Title
Penne Gorgonzola with Chicken
Recipe Theme
Main Dishes
Cooperative
Tombigbee EC
Ingredients
1 16-ounce package penne pasta
1 pound boneless skinless chicken breasts, cut in 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
6-8 fresh sage leaves, thinly sliced
salt and pepper, to taste
Grated Parmigiano-Reggiano cheese
Fresh parsley, minced
Directions
Cook the pasta according to the package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic, cook 1 minute longer then add wine, stirring to loosen brown 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 until cheese is melted. Drain pasta, toss with sauce and sprinkle with Parmigiano-Reggiano cheese and parsley.