Gorgonzola Penne Pasta

• porcje: 4-6

Składniki

1/2 lb chicken breast

Salt/Pepper

1 T Olive oil

1/4 lb shiitake mushrooms, sliced

4 cloves garlic, minced

1/2 c. Sundried tomatoes (rehydrate in chicken stock)

Broccoli, chopped- quantity as desired

1 c heavy or whipping cream

1/2 c crumbled Gorgonzola cheese, divided

1/2 c freshly grated Parmesan cheese

1/2 lb rigatoni or penne, cooked per directions

2 T chopped parsley

Wskazówki

1. Using large skillet or dutch oven. Season chicken breast with salt and pepper. Add oil to pan and cook until done. Remove from pan and set aside. When cooled, slice into 1/2” slices

2. Add additional oil to pan, cook mushrooms and garlic 2-3 min. Do not burn garlic.

3. Add cream , sun dried tomatoes and broccoli to mushrooms. Cook until mixture is reduced by half, about 3 min.

4. Stir in 1/4 c Gorgonzola and Parmesan, add chicken back into pan. Simmer, stirring until cheeses melt. Salt and pepper to taste.

5. Toss hot pasta with sauce and divide among 4 plates. Sprinkle with remaining Gorgonzola and parsley.

Notatki

Jon Hart recipe. Family favorite. It’s very rich!