Penne Gorgonzola with Chicken

This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like.

Penne Gorgonzola with Chicken

Yield: 8 servings

Ingredients:

• 1 package (16 ounces) penne pasta
• 1 pound boneless skinless chicken breasts, cut into 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 to 8 fresh sage leaves, thinly sliced
• Salt and pepper to taste
• Grated Parmigiano-Reggiano cheese and minced fresh parsley

Directions:

1. 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.
2. 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.
3. Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

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