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