Simple Way to Prepare Andrew Copley Penne Chicken Gorgonzola

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, penne chicken gorgonzola. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look 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 favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Penne Chicken Gorgonzola is something which I have loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Penne Chicken Gorgonzola:

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

Instructions 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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