Chicken Penne and Gorgonzola is a rich, creamy chicken recipe. Using leftover chicken makes it an easy chicken recipe that will delight your family. And who doesn't love pasta!
- 1 - 16 oz. package penne
- 1 lb. boneless, skinless chicken breasts cut into 1" pieces
- 2 tbsp. olive oil
- 1/3 c. dry white wine
- 2 large garlic cloves, minced
- 1 c. heavy cream
- 1/4 c. sodium free chicken broth
- 1 1/2 c. Gorgonzola cheese, crumbled
- 8 fresh sage leaves, thinly sliced
- Grated Parmigiano-Reggiano cheese
- Fresh parsley, minced
- Salt and pepper to taste
Cook pasta according to package direction.
In a large skillet, brown chicken over medium heat in olive oil. Add garlic and cook 1 minute more. Add wine, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in Gorgonzola cheese, sage, salt and pepper. Continue cooking just until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
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Chicken Penne and Gorgonzola