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

Ingredients

• 1 cup white wine
• 1 tablespoon olive oil
• ¼ cup grated Parmesan cheese
• 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

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.