Gorganzola Chicken Carbonara



1 package penne pasta (16 ounces)
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
4 strips of cooked bacon
1 tablespoon OO&B Herbs De Provence EVOO
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups Gorgonzola cheese, crumbled (8 ounces)
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste (try one of our flavored salts!)
Grated Parmigiano-Reggiano cheese
Fresh parsley, minced


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. Crumbled bacon and add to dish.

Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.


Categories: Main Course


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