This was a breeze to make. You can have the sauce and chicken ready in the time it takes the pasta to boil and just toss it all together. I halved the recipe and it was more than plenty for us. The gorgonzola is the star of this recipe - so if you don't like gorgonzola, then you won't like this. I don't know if it is worth $25K, but we liked it a lot and would make it again.
Penne Gorgonzola with Chicken
Recipe courtesy of Taste of Home
1 package penne pasta (16 ounces)
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups Gorgonzola cheese, crumbled (8 ounces)
6 to 8 fresh sage leaves, thinly sliced (I used 1/4 tsp ground sage)
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese
Fresh parsley, minced
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.
CONNECT WITH PLAIN CHICKEN