Monday, October 5, 2009

Penne Gorgonzola with Chicken

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.

Penne Gorgonzola with Chicken -- Adapted from Taste of Home Grand Prize Winning “Timesaver Recipe – 2009"

1 pkg. 16 oz. penne pasta
1 lb.+ boneless, skinless chicken breasts cut into ½-in. pieces
1 Tbsp. olive oil
1 large garlic clove, minced
¼ cup white wine – I used pinot grigio
1 cup heavy whipping cream
1/4 cup chicken broth
1 cup (4 oz.) crumbled Gorgonzola cheese. I used Maytag blue cheese.
6 to 8 fresh sage leaves, thinly sliced
Salt/pepper to taste
Grated Parmigiano-Reggiano cheese
Minced, fresh parsley

  • 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.

1 comment:

  1. This recipe sounds awesome! Especially for a blue cheese lover.....I've been working on something similar and got some great ideas here. A note about the blue cheese - Maytag blue is especially pungent and flavorful and would definitely require less than a typical domestic blue. Great notes Kathy T!