1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
1 tbsp olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups crumbled Gorgonzola cheese
6-8 fresh sage leaves, thinly sliced
salt and pepper to taste
grated Parmesan cheese and minced fresh parsley
Instructions
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.
Add cream and broth; cook until sauce is slightly
thickened and chicken is no longer pink. Stir in
Gorgonzola cheese, sage, salt, and pepper; cook just
until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with
Parmesan cheese and parsley.
Originally Submitted
8/10/2013
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