1 package (16 ounces) penne pasta (I used whole wheat penne)
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
Cook pasta according to package directions.
Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Set aside and keep warm.
To same skillet, add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan, add cream and broth; return chicken to skillet. Cook until sauce is slightly thickened and chicken is cook through.
Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
Toss pasta with chicken sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Serve immediately! Enjoy!!!
*Recipe by—George Schroeder, Port Murray, New Jersey
Taste of Home