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.