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Categories:
penne pasta chicken breasts olive oil garlic white wine heavy whipping cream chicken broth Gorgonzola cheese sage salt cheese fresh parsley
Viewed: 31 - Published at: 4 years agoIngredients
- 1 package penne pasta (16 ounces)
- 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 Gorgonzola cheese, crumbled (8 ounces)
- 6 to 8 fresh sage leaves, thinly sliced
- Salt and pepper to taste
- Grated Parmigiano-Reggiano cheese
- Fresh parsley, minced
Method
- 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 the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
- Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
