Kathy T.’s comments: This is an easy dish to make. Its taste is much bigger than the effort required to make it. The next time I make this I will add baby Portabella mushrooms. The original recipe called for 2 cups/8 oz of Gorgonzola cheese. I used 6 oz. of blue cheese and thought it was too much, so I’ve suggested using 4 oz.
- Cook pasta according to package instructions.
- Meanwhile, in a large skillet, over medium heat, brown chicken in olive oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen the browned bits from the pan.
- Add cream and chicken broth; cook until sauce is slightly thickened and chicken is no longer pink inside. Stir in Gorgonzola (blue) cheese, sage, salt and pepper. Cook just until the cheese is melted.
- Drain pasta. Toss with the sauce. Sprinkle with Paraigiano-Reggiano cheese and parsley.