Recipe of Super Quick Homemade Penne Chicken Gorgonzola

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, penne chicken gorgonzola. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Penne Gorgonzola with Chicken This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. —George Schroeder, Port Murray, New Jersey Directions. Cook pasta according to package directions. Meanwhile, place broccoli and water in a small microwave-safe bowl.

Penne Chicken Gorgonzola is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Penne Chicken Gorgonzola is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have penne chicken gorgonzola using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Penne Chicken Gorgonzola:

1. Prepare 16 oz penne pasta
2. Take 1.5 pounds boneless skinless chick
3. Make ready 3 tablespoons olive oil
4. Take 3 large garlic clove minced
5. Prepare 1/4 cup white wine
6. Make ready 1 cup heavy whipping cream
7. Take 1/4 cup chicken broth
8. Get 5 oz Gorgonzola cheese, crumbled
9. Take 6 fresh sage leaves
10. Take Grated parmigiana cheese
11. Make ready 1 large package of mushrooms
12. Take 2 tablespoons butter
13. Prepare 1 tablespoon fresh rosemary

Stir in the Gorgonzola cheese and cook until it's almost melted. Add the reserved pasta water and penne. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides.

Steps to make Penne Chicken Gorgonzola:

1. Cook pasta according to package directions
2. Slice mushrooms thin. In a skillet add 2 tablespoon of extra virgin olive oil, heat oil on medium heat.
3. Add mushrooms, 1 tablespoon butter and sauté for 2 mins. Add 1/2 teaspoon of kosher salt, 1 tablespoon fresh chopped rosemary and 1 tablespoon minced garlic. Continue to sauté mushrooms on medium heat for approximate 4 minutes mixing thoroughly to coat mushrooms on all sides
4. In a large skillet over medium heat, brown chicken in 1 tablespoon olive oil on all sides. Add garlic, cook 1 minute longer. Add 1/4 cup wine stirring to loosen brown bits from pan.
5. Add 1 cup heavy whipping cream and 1/4 cup broth, cook until sauce is slightly thickened and chicken is no longer pink. Stir in cheese, mushrooms, sage and cook until cheese is melted.
6. Drain pasta, mix with chicken, sauce thoroughly. Sprinkle on parmigiana cheese to desired taste.

Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add wine, stirring to loosen browned. Meanwhile, heat oil in small skillet on medium heat. Cook the pasta according to package directions.

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