Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce
Description
Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with farfalle pasta, and topped with Parmesan cheese for a quick and easy dinner.
Ingredients
•
1 (16 ounce) package farfalle (bow tie) pasta
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1 tablespoon olive oil
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1 shallot, minced
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1 tablespoon minced garlic
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1 cup white wine
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2 (5 ounce) packages crumbled Gorgonzola cheese
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1 cup chicken stock
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salt and ground black pepper to taste
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3 cups shredded rotisserie chicken
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1 cup chopped sun-dried tomatoes
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1/4 cup grated Parmesan cheese
Directions
1
Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
2
Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
3
Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.