Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- 1 (16 ounce) package farfalle (bow tie) pasta 1 tablespoon olive oil 1 shallot, minced 1 tablespoon minced garlic 1 cup white wine 2 (5 ounce) packages crumbled Gorgonzola cheese 1 cup chicken stock salt and ground black pepper to taste 3 cups shredded rotisserie chicken 1 cup chopped sun-dried tomatoes ¼ cup grated Parmesan cheese
Nutrition Info
- 494.4 caloriescarbohydrate: 47 gcholesterol: 91 mgfat: 16.1 gfiber: 2.8 gprotein: 33.4 gsaturatedFat: 7.3 gservingSize: -sodium: 954.6 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce
Directions
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Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock, continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.