Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce

Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce

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.

Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
494 Calories

Recipe Instructions

Step 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.
Step 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.
Step 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.

Ingredients

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

Categories

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