Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless, skinless chicken breast
  • 2 tablespoons vegetable oil
  • 1 pound dry pasta
  • 2 cups half and half
  • 4 ounces crumbly Gorgonzola cheese
  • 8 ounces white button mushrooms (sliced)
  • 2 tablespoons shredded Parmesan cheese
  • 1/2 cup chopped red tomatoes

Instruction

  • Pound chicken breasts until they are 1/2 inch thick.
  • Season the chicken with salt and pepper.
  • Sear chicken in a hot skillet with two tablespoons of oil over medium-high heat.
  • Cook on each side for about 4 to 5 minutes or until completely cooked.
  • Remove chicken breasts from the heat and let them rest for several minutes before slicing.
  • Slice the chicken into 1/4-inch slices.
  • You may need to add a tablespoon or two of oil or butter to the skillet to sauté the mushrooms.
  • Sauté the mushrooms on medium-high heat until they are browned. Sprinkle the mushrooms with about ½ teaspoon of salt while they are browning.
  • Cook pasta according to the package instructions.
  • Prepare the sauce by combining half and half and Gorgonzola cheese in a saucepan over medium heat. Stir while the sauce is heating. The sauce should thicken slightly.
  • Add the sautéed mushrooms to the sauce and stir to combine well.
  • To serve, divide the pasta equally onto 4 plates and top each with chicken.
  • Drizzle the sauce over the chicken and pasta.
  • Sprinkle chopped tomatoes and shredded Parmesan on top.