Gorgonzola-Walnut Penne with Grilled Chicken
Simple, elegant comfort food for a cold fall or winter evening."We are cheese lovers and thought this was easy and tasted great. The cheese was bold and really takes over the whole plate. I would recommend tossing the sauce and penne. The pepper grinder really balanced it out for us too. Maybe next time walnut crusted chicken with the sauce " - MelonMan
Yield: 4 Ready in 45 minutes
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Verified by stevemur
Gorgonzola-Walnut Penne with Grilled Chicken Preparation
In a large pot of boiling water, boil the penne until al dente, about 8 minutes.
Meanwhile, get the chicken on the grill: Preheat grill or grill pan. Trim chicken breast of any fat (be sure to devein it!). Add salt and pepper to taste, and brush lightly with vegetable oil. Grill chicken breast after 3 minutes, turn and rotate 45 degrees, then flip. Sear for 3 minutes, rotate 45 degrees, and, after checking for doneness, remove.
While the chicken is grilling, make the gorgonzola sauce. In a small saucepan, heat butter over medium heat and add diced shallots until softened, about 1-2 minutes. Lower heat to low and add gorgonzola cheese, stirring as it melts. Add cream, chicken broth and walnuts. Keep heat on low, but gradually raise it to medium, stirring, taking care not to curdle or boil the sauce.
Drain the penne, add to serving bowl or dish.
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