Penne Gorgonzola with Chicken

1 pkg (16 oz) Penne Pasta                            1 lb. boneless skinless chicken, cubed
1 Tbls. Olive Oil                                           1 large garlic clove, minced
1 C. Heavy Whipping Cream                        6 - 8 fresh sage leaves, sliced                      
2 C. crumbled Gorgonzola Cheese             
Grated Parmigiano- Reggiano cheese and mined fresh parsley

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. If sauce is too thick, thin with milk. 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.

Nancy Leavitt
Karalee Ward