16ouncesPenne pasta - (cooked according to package directions)
1poundBoneless, skinless chicken breasts - cut into 1/2 inch pieces
1tablespoonOlive oil
1largeGarlic clove - minced
¼cupWhite wine
1cupHeavy cream
¼cupChicken broth
2cupsGorgonzola cheese - crumbled or sliced
6 to 8Fresh sage leaves - thinly sliced
Salt and black pepper - to taste
Parmesan - garnish
Parsley - garnish
Instructions
The recipe requires one package (16 ounces) of penne pasta to be cooked according to the package instructions.
One pound of boneless and skinless chicken breasts should be cut into 1/2 inch pieces.
In a large skillet over medium heat, brown the chicken on all sides in one tablespoon of olive oil.
Then, add one large clove of minced garlic and cook for an additional minute.
After that, add 1/4 cup of white wine to the skillet and stirring to loosen browned bits on the bottom of the pan.
Next, add 1 cup of heavy cream, 1/4 cup of chicken broth, 2 cups of crumbled Gorgonzola cheese (8 ounces), and 6-8 thinly sliced fresh sage leaves.
Finally, add a little salt and pepper according to taste. Garnish with grated Parmesan and parsley (optional).
Notes
For your busier days, cut down your cooking time down significantly with these tips. Make it your own way. Everyone is going to love this tasty dinner and leave with smiling faces.
Prep ahead: Make your pasta and sauce ahead of time. Reheat mixture in a skillet before adding your chicken and serving.
Save time: Use pre-cooked grilled chicken to cut down your cooking time.
Vegetarian swap: To make this meal vegetarian, swap the meat out for mushrooms to add nutrition.
Spice tip: If you like spicier flavors, add a little spice like red pepper flakes to turn up the heat.
Double recipe: Do you need more than 4 servings? Double this recipe to make enough for company to enjoy.