Penne Pollo Alla Gorgonzola

• 1 1/2 cups penne pasta, cooked al dente (enough to absorb sauce but with a little left over)
• 2 tablespoons olive oil
• 1 cup sliced mushrooms
• 1 tablespoon minced garlic
• 1 tablespoon chopped red onion
• 1 tablespoon chopped roma tomato
• salt and pepper
• 3/4 cup heavy cream
• 1/4 cup half-and-half
• 2 1/2 tablespoons crumbled gorgonzola
• 1 tablespoon parmesan cheese
• 1 chicken breast, cut into 16 pieces

1. Using a medium saute pan, add oil, mushrooms, onions, garlic, and tomatoes, and a pinch of salt and pepper, and then saute until mushrooms are soft.
2. Add chicken about halfway through the saute (you can also use grilled chicken and add it at the end if you want).
3. Now add cream and half and half mixture with the gorgonzola cheese and Parmesan; put back on a medium flame; reduce until bubbles thicken, but don't overcook! The sauce will become clumpy on noodles once served, if overcooked.
4. Taste the sauce and add salt and pepper for taste (you most likely will have to do this).
5. If you precooked the noodles warm them up in a hot water bath before adding to the sauce.
6. Add a little water to the sauce with the noodles because the noodles really absorb the sauce.
7. Note: This recipe should make 1 serving and you usually add about a handful and a half of cooked penne to the sauce. I hope you enjoy this recipe, it is so delicious, and I hope my amounts are correct!

penne pasta, olive oil, mushrooms, garlic, red onion, roma tomato, salt, heavy cream, gorgonzola, parmesan cheese, chicken

Taken from www.food.com/recipe/penne-pollo-alla-gorgonzola-201677 (may not work)