Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce recipe

All Recipes Main Dish Recipes Pasta Chicken

Ingredients

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 shallot, minced
1 tablespoon minced garlic
1 cup white wine
2 (5 ounce) packages crumbled Gorgonzola cheese
1 cup chicken stock
salt and ground black pepper to taste
3 cups shredded rotisserie chicken
1 cup chopped sun-dried tomatoes
¼ cup grated Parmesan cheese

Nutrition Info

494.4 calories
carbohydrate: 47 g
cholesterol: 91 mg
fat: 16.1 g
fiber: 2.8 g
protein: 33.4 g
saturatedFat: 7.3 g
servingSize: -
sodium: 954.6 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.

Do you like the recipe? Share this tasty recipe!