Penne Gorgonzola with Chicken16 oz. penne pasta
1 lb. boneless chicken, cut into ½” pieces
2 T. OLIVE MILL olive oil
1 large garlic close, minced
¼ cup white wine
1 cup heavy cream
¼ cup chicken broth
2 cups crumbled Gorgonzola cheese
6-8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Granted Parmesan Reggiano cheese
Fresh parsley
1 lb. boneless chicken, cut into ½” pieces
2 T. OLIVE MILL olive oil
1 large garlic close, minced
¼ cup white wine
1 cup heavy cream
¼ cup chicken broth
2 cups crumbled Gorgonzola cheese
6-8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Granted Parmesan Reggiano cheese
Fresh parsley
Cook pasta according to directions. Meanwhile in large skillet over medium heat, brown chicken in oil. Add garlic, cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Add cream and broth, cook until sauce is slightly thickened. Stir in gorgonzola, sage, salt and pepper. Drain pasta, toss with sauce. Sprinkle with parmesan cheese and parsley.
