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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (451g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 427 (37%)|
|Amt Per Serving||% DV|
|Total Fat 47.4g||63 %|
|Saturated Fat 17.7g||89 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 258.1mg||79 %|
|Sodium 1014.8mg||35 %|
|Potassium 855.5mg||23 %|
|Total Carbohydrate 127.7g||38 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 125.9g|
|Protein 52.9g||76 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1146
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