Penne Gorgonzola with Chicken, Mushrooms & Roma Tomatoes

• 10 ounces, weight Chicken Breasts, Skinless & Boneless
• Garlic Salt, to taste
• 13- 1/4 ounces, weight Whole Wheat Penne Pasta (1 Box)
• 1 stick Light Butter
• 1- 1/2 cup Fat-free Half-and-Half
• 4 ounces, weight Gorgonzola Cheese Crumbles
• 1/4 cups Parmesan Cheese
• 1 teaspoon Nutmeg
• 8 ounces, weight Sliced Mushrooms
• Cooking Spray
• 2 whole Ripe Roma Tomatoes

1. 1.
2. Season chicken with garlic salt.
3. Grill or broil chicken breasts; slice into strips or chunks.
4. 2.
5. Cook pasta according to package directions; drain.
6. 3.
7. While pasta and chicken are cooking, melt butter in medium saucepan.
8. Heat to boiling, stirring constantly.
9. Boil for 1 minute.
10. 4.
11. Slowly add half-and-half.
12. Heat to boil to reduce, stirring constantly, for about 2 minutes.
13. 5.
14. Reduce heat to medium-low, add gorgonzola, Parmesan and nutmeg.
15. Stir until melted.
16. 6.
17. Meanwhile, sautee mushrooms in cooking spray until liquid is released.
18. 7.
19. Chop tomatoes, salt lightly, and microwave for about 45 seconds (if desired) to bring out their flavor.
20. 8.
21. Stir together sauce and pasta.
22. Top with chicken, mushrooms and tomatoes.
23. Serves 6-8

chicken, garlic, pasta, butter, crumbles, parmesan cheese, nutmeg, mushrooms, spray, tomatoes

Taken from tastykitchen.com/recipes/main-courses/penne-gorgonzola-with-chicken-mushrooms-roma-tomatoes/ (may not work)