Pasta Perfecto

Pasta Perfecto

1/2 pound boneless, skinless chicken breast, cut crosswise into
1/2-inch-thick slices
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon olive oil
1/4 pound shiitake mushrooms, sliced
1 cup heavy or whipping cream
1/2 cup crumbled Gorgonzola cheese, divided 1/3 cup freshly grated
Parmesan cheese
1/2 pound rigatoni or penne, cooked according to package directions and drained
2 tablespoons chopped fresh parsley

Sprinkle chicken with 1/4 teaspoon each salt and pepper.Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken and cook 1-1/2 mins per side, until edges are light brown. Add mushrooms and cook, stirring, until softened, 2 to 4 mins. Stir in cream. Cook until mixture is reduced by half, about 3 mins. Stir in 1/4 cup of the Gorgonzola and the Parmesan. Simmer, stirring, 1 min more, until cheeses melt. Stir in remaining salt and pepper.Toss hot pasta with sauce and divide among 4 serving plates. Sprinkle with remaining 1/4 cup Gorgonzola and the parsley.
Makes 4 servings.