This is another recipe from TOH magazine. I love them!
- 1 pckg (16 oz) penne pasta
- 1 lb boneless chicken breast, cut into 1/2 inch pieces
- 1 tblsp olive oil
- 1 large garlic clove, minced
- 1/4 c. white wine
- 1 c. heavy whipping cream
- 1/4 c. chicken broth
- 2 c. crumbled Gorgonzola cheese
- 6 to 8 fresh sage leaves
- grated parmigiano-reggiano cheese and minced fresh parsley
Start off with getting your pot of water to boil for the pasta. When it's boiling, put the pasta in and cook accordingly. While that's doing it's thing, get a skillet. Start the burner at medium heat and add your oil and chicken. Brown the chicken on all sides.
Add the garlic, cook it for another minute and then add the wine. Stir it to loosen up the chicken that's stuck to your pan. Add the cream and broth.
Cook this until it's slightly thickened and the chicken isn't pink anymore. Add your cheese! Also the sage and salt and pepper to taste.
Cook these until the cheese is just melted.
all melted like:)
Ok, after you drain your pasta, pour the chicken mixture in and toss to coat. Sprinkle the parm cheese on with some parsley and Enjoy!
-I'd rate this easy to medium in prep. I forgot the parsley...oops!
-I am also not a bleu cheese fan...and while this cheese is VERY similiar...I didn't find myself wanting to throw it away. Enjoy:)