Penne Gorgonzola with Chicken

16 oz. penne pasta
1 lb. boneless chicken, cut into ½" pieces
2 T. OLIVE MILL olive oil
1 large garlic close, minced
¼ cup white wine
1 cup heavy cream
¼ cup chicken broth
2 cups crumbled Gorgonzola cheese
6-8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Granted Parmesan Reggiano cheese
Fresh parsley

Cook pasta according to directions. Meanwhile in large skillet over medium heat, brown chicken in oil. Add garlic, cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Add cream and broth, cook until sauce is slightly thickened. Stir in gorgonzola, sage, salt and pepper. Drain pasta, toss with sauce. Sprinkle with parmesan cheese and parsley.

Spanish Picual Extra Virgin...

Style:  Robust - This ORGANIC extra virgin olive oil from Peru is a big boy on our olive oil bar!  Very flavorful and robust with huge fruit flavor, with just a small amount of bitterness and a bit of peppery finish. This great...