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Gorgonzola Chicken with Penne

It is like an Alfredo sauce with Gorgonzola cheese that is so tasty. A great weeknight meal. You can switch this recipe up with so many different variations. We usually eat this with fresh steamed asparagus. It tastes wonderful with the cream sauce.

Ingredients:

• 1 lb chicken breasts, boneless and skinless
• 8 oz penne pasta
• 8 oz gorgonzola cheese, crumbled
• 1 cup of regular whipping cream or half and half
• 1/4 cup of white wine
• 1/4 cup of chicken broth
• 1 tbs olive oil
• 1 large garlic clove, minced
• Fresh minced parsley, optional
• Salt and pepper to taste
• dash of nutmeg, optional

Directions:

1. Cook pasta as directed on package until al dente. Drain well, reserving 1/2 cup of cooking liquid. (You may or may not use the liquid as explained in Step 9 below.)
2. While pasta is cooking, prepare your chicken. Slice the chicken in very thin strips (1/4 inch), like you would do for stir fry. Then cut the slices in half so the strips are not so long.
3. Heat olive oil in sauté pan on medium heat.
4. Add chicken and sauté for a minute. Add garlic to pan and continue to sauté, stirring often until chicken is no longer pink on the outside.
5. Add wine and deglaze the pan if necessary.
6. Add cream, chicken broth and gorgonzola cheese. Stir until cheese has completely melted and the sauce is creamy.
7. Gently simmer on low for about 6-8 minutes until the sauce starts to thicken.  Check sauce for seasonings and add salt, pepper and nutmeg as desired.
8. Add drained pasta to the sauce in the pan and toss.
9. Continue to very gently simmer until the cream sauce is thickened to your liking. The starch in the pasta will help to thicken the sauce. If it gets too thick, use some of the reserved pasta cooking liquid to thin.
10. Sprinkle with parsley to bring in some color.
11. Serve immediately.

Comments:

- Add a simple green such as asparagus, broccoli or peas to make this an easy complete meal.

- You can use different types of pasta such as bowtie pasta.

- Gorgonzola is similar to blue cheese. If you want less of a rich flavor, you can use half feta and half gorgonzola. Parmesan cheese is a good substitute if you do not like the sharpness of gorgonzola.

Tips:

- Once you reach the desired consistency of the sauce, be sure to remove it from the heat and serve immediately. Otherwise, it will continue to thicken.

- I have used rotisserie chicken in this recipe.

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