Rigatoni With Chicken and Gorgonzola Cheese

• 12 lb boneless skinless chicken breast, cut crosswise into 1/2-inch-thick slices
• 12 teaspoon salt, divided
• 12 teaspoon fresh ground pepper, divided
• 1 tablespoon olive oil
• 14 lb shiitake mushroom, sliced
• 1 cup heavy cream or 1 cup whipping cream
• 12 cup crumbled gorgonzola, divided
• 13 cup freshly grated parmesan cheese
• 12 lb rigatoni pasta or 12 lb penne, cooked according to package directions
• 2 tablespoons chopped fresh parsley

1. Sprinkle chicken with a 1/4 teaspoon each salt and pepper.
2. Heat oil 1n a 12-inch nonstick skillet over medium-high heat.
3. Add chicken and cook, 1 1/2 minutes per side, until edges are light brown.
4. Add mushrooms and cook, stirring, until softened, 2 to 4 minutes.
5. Stir in cream.
6. Cook until mixture is reduced by half, about 3 minutes.
7. Stir in 1/4 cup Gorgonzola and Parmesan.
8. Simmer, stirring, 1 minute more, until cheeses melt.
9. Stir in remaining salt and pepper.
10. Toss hot pasta with sauce and divide among 4 serving plates.
11. Sprinkle with remaining 1/4 cup of Gorgonzola and parsley.

chicken, salt, ground pepper, olive oil, shiitake mushroom, heavy cream, crumbled gorgonzola, parmesan cheese, rigatoni pasta, parsley

Taken from www.food.com/recipe/rigatoni-with-chicken-and-gorgonzola-cheese-151150 (may not work)