Recipe Monday

This is a Taste of Home recipe from a few years ago and it is so tasty! I used skim milk instead of whipping cream, so mine was not as creamy but still tasted good nonetheless and was a little more healthy. You can also use the white wine vinegar/water combo OR white grape juice in place of the white wine. Either tastes fab. If you're like me, you don't want to open a whole bottle of wine for cooking purposes especially if you don't plan on having a glass with dinner. I didn't use fresh sage leaves, but instead used some sprinkles out of a spice jar.

Penne Gorgonzola Pasta with Chicken (http://www.tasteofhome.com/)

•1 package (16 ounces) penne pasta

•1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces

•1 tablespoon olive oil

•1 large garlic clove, minced

•1/4 cup white wine

•1 cup heavy whipping cream

•1/4 cup chicken broth

•2 cups (8 ounces) crumbled Gorgonzola cheese

•6 to 8 fresh sage leaves, thinly sliced

•Salt and pepper to taste

•Grated Parmigiano-Reggiano cheese and minced 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. 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. Yield: 8 servings.

Enjoy!