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Chicken Montana

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb skinless, boneless chicken breast (cut lengthwise into 1 inch strips)

    2. 2 T olive oil

    3. 2 cloves garlic

    4. 1/4 cup flat leaf parsley chopped

    5. 1 t coarse-ground pepper

    6. 1 t dried rosemary

    7. 1/2 t salt

    8. 2 T butter

    9. 1/2 lb blanched asparagus , halved

    10. 20 sun-dried tomato halves

    11. 2 T flour

    12. 1/4 c dry white wine

    13. 1 c heavy cream or half-n-half

    14. 1 c gorgonzola cheese crumbles

    15. 2 T grated parmesan

    16. 1 lb cooked penne pasta

    Instructions Jump to Ingredients ↑

    1. In a large heavy pan over medium heat, saute chicken in olive oil with the garlic, half the parsley, the rosemary, the salt and pepper, until chicken is cooked through. Add butter and asparagus and saute, about 3 minutes. Stir in the flour, wine, cream, and remaining pepper. Continue stirring and bring sauce to boil. Add gorgonzola, parmesan adn tomatoes, stirring. Return mixture to a boil, and turn off heat under the pan. Toss with cooked pasta. Garnish with remaining parsley and serve.

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