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| Rich, creamy pasta dish, easy to throw together for a weeknight meal. | |||||
| Ingredients: | |||||
| 16 oz | Penne pasta | ||||
| 1 lb | Chick breast, cut in to 1/2 in pieces | ||||
| 1 Tbsp | Olive oil | ||||
| 1 clove | Garlic, minced | ||||
| 1/4 C | White wine | ||||
| 1 C | Heavy whipping cream | ||||
| 1/4 C | Chicken broth | ||||
| 2 C | Crumbled Gorgonzola cheese | ||||
| 8 | Fresh sage leaves, thinkly sliced | ||||
| Salt and pepper to taste | |||||
| Grated Parmigiano cheese | |||||
| Minced fresh parsley | |||||
| Directions: | |||||
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Cook pasta according to package directions.
Meanwhile, in a large skillet over med heat, brown chicken in oil on all sides. Add garlic. Cook 1 minute longer. Add 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 Gorgonzola cheese, sage, salt and pepper. Cooke just until cheese is melted. Drain pasta and toss with sauce. Sprinkle with Parmigiano and parsley. |
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