Penne With Chicken And Gorgonzola Cheese

• 4 chicken breasts, thinly sliced
• 1/2 teaspoon salt, divided
• 1/2 teaspoon fresh ground pepper, divided
• 1 tablespoon olive oil
• 1/4 lb shiitake mushroom, sliced
• 1 cup heavy cream or 1 cup half-and-half
• 1/2 cup crumbled gorgonzola, divided
• 1/3 cup freshly grated parmesan cheese
• 1/2 lb penne, cooked according to package directions
• 2 tablespoons chopped fresh parsley

1. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a 12-inch nonstick skillet over medium high heat. Add chicken and brown 2 minutes per side, until edges are light brown.
2. Add mushroom and cook, stirring often until softened, 2 to 3 minutes.
3. Stir in cream and cook until mixture is reduced by half, about 3-4 minutes.
4. Stir in 1/4 cup Gorgonzola and parmesan. Simmer, stirring about 1 more minute, until cheeses melt. Stir in remaining salt and pepper.
5. Toss hot pasta with sauce then sprinkle remaining 1/4 Gorgonzola and parsley on top. Warning: This is not a low fat meal, so you should enjoy immensely.

chicken breasts, salt, fresh ground pepper, olive oil, shiitake mushroom, heavy cream, crumbled gorgonzola, freshly grated parmesan cheese, penne, parsley

Taken from www.food.com/recipe/penne-with-chicken-and-gorgonzola-cheese-205598 (may not work)