Ingredients:
1/2 lb boneless skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground pepper, divided
1 tablespoon olive oil
1/4 lb shiitake mushrooms, sliced
1 cup heavy cream or 1 cup whipping cream
1/2 cup crumbled gorgonzola, divided
1/3 cup freshly grated parmesan cheese
1/2 lb rigatoni pasta or 1/2 lb penne, cooked according to package directions
2 tablespoons chopped fresh parsley
Directions:
Sprinkle chicken with a 1/4 teaspoon each salt and pepper.
Heat oil 1n a 12-inch nonstick skillet over medium-high heat. Add chicken and cook, 1 1/2 minutes per side, until edges are light brown. Add mushrooms and cook, stirring, until softened, 2 to 4 minutes. Stir in cream. Cook until mixture is reduced by half, about 3 minutes. Stir in 1/4 cup Gorgonzola and Parmesan. Simmer, stirring, 1 minute more, until cheeses melt. Stir in remaining salt and pepper.
Toss hot pasta with sauce and divide among 4 serving plates. Sprinkle with remaining 1/4 cup of Gorgonzola and parsley.
Servings: 4
Time preparation: 15 min.
Time total: 26 min.