1 program (16 ounces) penne pasta
1 lb Member's Mark® Boneless Skin free Poultry Chests, cut into 1/2-inch pieces
1 tbsp olive oil
1 huge beans, minced
1/4 cup white wine
1 cup heavy cooking cream
1/4 cup chicken broth
2 glasses (8 ounces) crumbled Gorgonzola cheese
6 to 8 clean sage results in, very finely sliced
Spice up and salt to taste
Grated Parmigiano-Reggiano dairy products and chopped clean parsley
Prepare rice according to program guidelines. Meanwhile, in a huge container over method heat, brown chicken in oil on all sides. Add garlic; cook 1 minute more time. Add bottles, mixing to release browned pieces from pan.
Add lotion and broth; cook until marinade is a little bit thickened and chicken is no more light red. Mix in the Gorgonzola dairy products, sage, salt and pepper; cook just until dairy products is dissolved.
Strain pasta; throw with marinade. Spread with Parmigiano-Reggiano dairy products and parsley. Yield: 8 meals.
Nutritional Facts 1-1/4 glasses (calculated without Parmigiano-Reggiano cheese) is equal to 489 calories, 23 g fat (14 g soaked fat), 97 mg cholesterol, 453 mg salt, 43 g carbs, 3 g fiber, 26 g proteines