Name: Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Farfalle (bow tie) pasta - 1 (16 ounce) package; Olive oil - 1 tablespoon; Shallot, minced - 1; Minced garlic - 1 tablespoon; White wine - 1 cup; Crumbled Gorgonzola cheese - 2 (5 ounce) packages; Chicken stock - 1 cup; Salt and ground black pepper to taste - 1 cup; Shredded rotisserie chicken - 3 cups; Chopped sun-dried tomatoes - 1 cup; Grated Parmesan cheese - ¼ cup

Ingredients for - Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce

1. Farfalle (bow tie) pasta 1 (16 ounce) package

2. Olive oil 1 tablespoon

3. Shallot, minced 1

4. Minced garlic 1 tablespoon

5. White wine 1 cup

6. Crumbled Gorgonzola cheese 2 (5 ounce) packages

7. Chicken stock 1 cup

8. Salt and ground black pepper to taste 1 cup

9. Shredded rotisserie chicken 3 cups

10. Chopped sun-dried tomatoes 1 cup

11. Grated Parmesan cheese ¼ cup

How to cook deliciously - Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce

1 . Stage

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 . Stage

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 . Stage

Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.