Penne Gorgonzola Chicken

I like recipes like this pasta from Taste of Home Grand Prize Winners.  Easy as a stir fry, delicious, and they don’t heat up your kitchen with an oven.  The contributor says this is “Special enough for company, but easy for a week night.  You can substitute another cheese for the Gorgonzola if you like.” 

I added some fresh asparagus that I stir fried before browning the chicken in my wok.  I grow both sage and parsley in pots, and this recipe makes good use of them.  I used sherry instead of white wine; it keeps much longer after opening.  I don’t want to open even a small bottle of wine for a tablespoonful!

Penne Gorgonzola Chicken

  16       ounces  Penne Pasta

  1         pound  Chicken Breast -- boneless, skinless, 1/2" pieces

  1         tablespoon  Olive Oil

  1         large  Garlic Clove -- minced

     ¼      Cup  White Wine (I used Sherry)

  1          cup  Heavy Cream

     ¼       Cup  Chicken Broth

  2           cups  Gorgonzola Cheese -- crumbled (8 ounces)

  8           Fresh Sage Leaves -- thinly sliced

               Parmigiano-reggiano Cheese -- grated

               Fresh Parsley -- minced

               Salt and Pepper -- to taste

Cook pasta according to package directions.  Meanwhile, in a large skillet (I used my wok), over medium heat, brown chicken in hot 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.

8 Servings

Per Serving: 624 Calories; 37g Fat (52.3% calories from fat); 30g Protein; 45g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 892mg Sodium.  Exchanges: 2 1/2 Grain (Starch); 3 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.