The hubs and I are a little partial to alfredo, especially my roasted garlic alfredo. However, we both love gorgonzola, so I thought let’s try something new. This dish is “off the hook” or ridiculously good.
Here’s the dish:
1 pkg. penne pasta
1 lb. boneless skinless chicken breasts, cut into bite size pieces
1 tbsp. olive oil
1 large garlic clove minced
1 cup whipping cream
1/4 cup chicken broth
5 oz. crumbled gorgonzola cheese
salt and pepper to taste
grated parmigiano-reggiano cheese (optional)
Cook pasta according to package. In a large skillet over medium heat, brown chicken in the olive oil. Once browned a bit, add the garlic and cook a minute longer. Add the broth and loosen up any brown bits. Add cream. Cook til sauce is slightly thickened (it doesn’t get that thick) and chicken is fully cooked. Stir in the gorgonzola cheese, salt and pepper. Cook til cheese just melts.
Drain pasta. Put pasta in a dish, pour some tasty sauce over it. Add some parmigiano-reggiano if you want and dig in.
This dish is super easy and super tasty. It’s definitely a repeat meal.
ps. The hubs loved it too!