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Ingredients
US|METRIC
8 SERVINGS
- 16 oz. penne pasta
- 1 lb. boneless, skinless chicken breasts (cut into 1/2-inch pieces)
- 1 Tbsp. olive oil
- 1 large garlic clove (minced)
- 1/4 cup white wine
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 2 cups crumbled gorgonzola cheese
- parmigiano reggiano cheese
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Directions
- 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.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol80mg27% |
Sodium115mg5% |
Potassium380mg11% |
Protein21g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A10% |
Vitamin C4% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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