Gorgonzola Pasta with Chicken and Broccoli

With this recipe, we've completed our first experiment with gorgonzola cheese -- and we think we like it! The recipe didn't say anything about broccoli but we added it on a whim and found it really added to the dish.

Ingredients:

- 12 oz pasta (penne recommended; other varieties work great too)
- 1 lb 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 (substitute 1/3 to 1/2 cup of this with milk if desired)
- 1/4 cup chicken broth
- 1 tablespoon butter
- 2 tablespoons flour
- 1 1/4 cups (5 oz) crumbled Gorgonzola cheese
- 6-8 fresh sage leaves, thinly sliced (or dried sage)
- salt and pepper to taste
- grated Parmesan cheese
- minced fresh parsley

Directions:

Cook the pasta according to the directions on the package.

Meanwhile, in a large skillet over medium heat, brown the chicken in the olive oil. Add the garlic and cook for 1 minute longer.

Add the wine and stir to loosen any browned bits from the pan.

Add the heavy cream and chicken broth. Cook until the sauce is slightly thickened and the chicken is no longer pink. Add the butter and flour to thicken the sauce.

Stir in the Gorgonzola cheese, sage, salt, and pepper. Cook just until the cheese is melted.

Drain the pasta and toss with the sauce.

Sprinkle with Parmesan cheese and parsley prior to serving.