Rigatoni with Gorgonzola Sauce and Chicken

By kimvess

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 11/2-inch pieces
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cloves garlic, sliced
• 1/3 cup white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 1/2 cups crumbled Gorgonzola cheese
• 1 cup shredded Parmesan cheese
• 1 pound rigatoni, cooked following pkg directions
• 1/2 cup basil leaves, sliced
• 1/2 cup toasted walnuts, coarsely chopped
• Freshly cracked black pepper (optional)

Preparation

Step 1

1. Heat oil in a large skillet over medium-high heat. Season chicken with 1/8 tsp of the salt and the black pepper. Cook chicken 4 minutes, turning once. Remove to a plate.
2. Add garlic and wine to skillet and cook 1 minute. Stir in broth and cream; add back chicken and simmer 1 minute. Take off heat and stir in Gorgonzola and 1/2 cup of the Parmesan. Add pasta and toss to coat with sauce. Allow to stand 5 minutes.
3. To serve, spoon into a large bowl; stir in basil, walnuts, remaining 1/8 tsp salt and remaining 1/2 cup Parmesan cheese. Add freshly cracked black pepper, if desired.