Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce

Name: Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce recipe
Prep time: 15 min
Cook time: 35 min
Yield: 8 servings
Cuisine: Global
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

by Aurora Moya 1 year ago

5 (1)

35 minutes

494.4 kcal

47 g carbs

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Description

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

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

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.

Nutrition Facts

serving: 8 servings

calories: 494.4 kcal

carbohydrates: 47 g

protein: 33.4 g

saturated fat: 7.3 g

cholesterol: 91 mg

sodium: 954.6 mg

fiber: 2.8 g

sugar: 5.1 g