Penne Gorgozola with Chicken

Ingredients

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 - If you can't buy eight ounces, add some blue or parmesan to make up the difference.

6 to 8 fresh sage leaves, thinly sliced

Salt and pepper to taste

Grated Parmigiano-Reggiano cheese and minced fresh parsley

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.

This freezes well.