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