Penne Gorgonzola with Chicken

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (16 oz.) penne pasta
1 lb. boneless skinless chicken breasts, cut into 1/2 inch pieces
1 Tbsp. olive oil
1 large garlic clove, minced
1/4 c. white wine
1 c. heavy whipping cream
1/4 c. chicken broth
2 c. (8 oz.) crumbled Gorgonzola cheese
6-8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grate Parmigiano-Reggiano cheese and 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.

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