Penne Gorgonzola with Chicken

This was another hit recipe. After making several new recipes that have all been really good, I am just waiting for one to turn out to be not-so-hot. But I guess that will be another day because we loved this one.

I made a few changes to the recipe. I used more olive oil and 2 cloves of garlic. I didn’t have any cream so I used a little extra chicken broth and a big spoonful of sour cream. (I liked the sour cream, I think it added a nice little tang that the cream wouldn’t have.) I also mixed a little cornstarch in with a little broth to thicken it. I also used dried sage, about 2 heaping teaspoons.

Penne Gorgonzola with Chicken from the October/November 2009 issue of Taste of Home

Ingredients

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon Crisco® Pure Olive Oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Directions:
Cook pasta according to package directions.

Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. 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 and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.

Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.