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  1. Submitted by: Nancy Vejvoda

  2. Chicken in a garlic and gorgonzola cream sauce, served over pasta.

  3. 4 boneless, skinless chicken breasts, cut into 1" strips

  4. 6 cloves garlic, minced

  5. 2 1/2 cups sliced mushrooms

  6. olive oil

  7. salt

  8. ground black pepper

  9. 2 cups half and half cream

  10. 4-6 ounces gorgonzola cheese, crumbled

  11. 1/4 cup roughly chopped toasted walnuts

  12. 8 ounces penne pasta

  13. grated Parmesan or Romano cheese

  14. 1 Heat oil over high heat in a large skillet. Brown chicken. Reduce heat, and add garlic and mushrooms. Cook until soft. Remove chicken and mushrooms from the skillet.

  15. 2 Pour half and half cream into skillet, and bring to a boil over high heat. Reduce heat to medium, and reduce. Stir occasionally.

  16. 3 Meanwhile, cook the pasta in a large pot of boiling water until done. Drain.

  17. 4 When cream has reduced and thickened, stir in gorganzola until melted. Add chicken and mushrooms, pasta, and walnuts. Toss and reheat. Season with salt and pepper. Serve immediately. Garnish with freshly grated Parmesan or Romano cheese.

  18. Makes 4 servings


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