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Pasta Perfecto




Source of Recipe


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List of Ingredients




1/2 pound boneless, skinless chicken breast, cut crosswise into 1/2-inch-thick slices
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon olive oil
1/4 pound shiitake mushrooms, sliced
1 cup heavy or whipping cream
1/2 cup crumbled Gorgonzola cheese, divided
1/3 cup freshly grated Parmesan cheese
1/2 pound rigatoni or penne, cooked according to package directions and drained
2 tablespoons chopped fresh parsley



Recipe



1. Sprinkle chicken with 1/4 teaspoon each salt and pepper.
2. Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken and cook 1-1/2 minutes per side, until edges are light brown. Add mushrooms and cook, stirring, until softened, 2 to 4 minutes. Stir in cream. Cook until mixture is reduced by half, about 3 minutes. Stir in 1/4 cup of the Gorgonzola and the Parmesan. Simmer, stirring, 1 minute more, until cheeses melt. Stir in remaining salt and pepper.
3. Toss hot pasta with sauce and divide among 4 serving plates. Sprinkle with remaining 1/4 cup Gorgonzola and the parsley. Makes 4 servings