Ingredients
1 package (16 ounces) penne pasta1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces1 tablespoon olive oil1 large garlic clove, minced1/4 cup white wine1 cup heavy whipping cream1/4 cup chicken broth2 cups crumbled Gorgonzola cheese6 to 8 fresh sage leaves, thinly slicedSalt and pepper to tasteGrated Parmigiano-Reggiano cheese and minced fresh parsley
Preparation
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.
