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Pasta Perfecto

Makes: 4  servings Prep 15 mins Cook 11 mins


  • 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


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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)605,
  • Fat, total(g)34,
  • chol.(mg)133,
  • sat. fat(g)19,
  • carb.(g)46,
  • fiber(g)2,
  • pro.(g)29,
  • sodium(mg)699,
  • Percent Daily Values are based on a 2,000 calorie diet