Gorgonzola-Chicken Pasta

• 16 ounces, weight Pasta (rotini Or Penne)
• 1 Tablespoon Olive Oil
• 1 pound Boneless Chicken Breasts, Cut Into 1/2 Inch Pieces
• 1 whole Red Pepper, Stem And Seeds Removed, Then Sliced
• 2 cloves Garlic, Minced
• 1/2 cups Chicken Broth
• 1 cup Heavy Whipping Cream
• 5 ounces, weight Gorgonzola Cheese, Crumbled
• 6 whole Sage Leaves, Julienne
• Salt And Pepper, to taste

1. Cook pasta according to package instructions, then drain it and set aside.
2. In a large skillet over medium-high heat, pour the olive oil in.
3. Once heated, add the chicken and red peppers and cook until chicken is no longer pink and is cooked through.
4. Add the minced garlic and the chicken broth, scraping the brown bits off the bottom of the pan.
5. Reduce heat to medium.
6. Add the cream and cook until sauce thickens slightly.
7. It will start to bubble.
8. Then stir in the Gorgonzola cheese, sage, salt and pepper.
9. Cook until the cheese is fully melted.
10. Add the pasta and toss to coat.
11. Enjoy!
12. Adapted From: Taste of Home.

rotini, olive oil, chicken breasts, red pepper, garlic, chicken broth, cream, sage, salt

Taken from tastykitchen.com/recipes/main-courses/gorgonzola-chicken-pasta/ (may not work)