Penne Gorgonzola With Chicken And Roma Tomatoes

• 4 boneless skinless chicken breasts (preferably Italian-marinated)
• 1 lb penne pasta
• 1/2 - 1 cup butter
• 1 pint heavy cream
• 4 ounces gorgonzola, crumbled
• 1/4 cup shredded parmesan cheese
• 1 teaspoon nutmeg
• 2 roma tomatoes, chopped

1. Grill or broil chicken breasts; slice into thin strips.
2. Cook pasta according to package directions.
3. Toss with olive oil, return to pot.
4. While pasta and chicken are cooking, melt butter in medium saucepan, heat to boiling, stirring constantly, boil 1 minute.
5. Slowly add heavy cream, heat to a boil to reduce, stirring constantly.
6. Boil for 2 minutes.
7. Reduce heat, add Gorgonzola, parmesan and nutmeg.
8. Stir until melted.
9. Serve sauce over noodles, top with chicken and chopped tomatoes.

chicken breasts, penne pasta, butter, heavy cream, gorgonzola, parmesan cheese, nutmeg, roma tomatoes

Taken from www.food.com/recipe/penne-gorgonzola-with-chicken-and-roma-tomatoes-17961 (may not work)