recipe: Pasta With Chicken And Sun-dried Tomatoes In Gorgonzola Sauce

Pasta With Chicken And Sun-dried Tomatoes In Gorgonzola Sauce

Pasta With Chicken And Sun-dried Tomatoes In Gorgonzola Sauce
  • Prep Time: 50 m
  • Calories: 404 kcal
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Ingredients

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
  2. Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
  3. Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.
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