Penne Gorgonzola with Chicken

PENNE GORGONZOLA with CHICKEN

1 package (16oz) penne pasta
1 lb chicken breasts, boneless, skinless, cut into 1/2-inch pieces
1 Tblsp olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8oz) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
salt and pepper to taste
grated Parmigiano-Reggiano cheese and minced fresh parsley

• Cook pasta according to package directions. 
• In a large skillet, over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
• Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. 
• Still in Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
• Drain pasta; toss with sauce.
• Sprinkle with Parm-Reggiano cheese and parsley

Balsamic Steak with Fruit & Gorgonzola

BALSAMIC STEAK

with FRUIT & GORGONZOLA

(low calorie: about 222 per serving)

1-1/2 lb beef tenderloin, trimmed and cut into six 4-oz filets [or use a pre-cut lean beef steak]
1 tsp each kosher salt and black pepper
1 Tblsp extra-virgin olive oil
1 cup balsamic vinegar
2 Tblso strawberry jam
1 cup fresh strawberries, sliced
6 Tblsp Gorgonzola cheese, crumbled
2 Tblsp fresh basil, minced

• Season filets with salt and pepper.
• Heat oil in a saute pan over medium-high. Add filets; sear 2-3 minutes per side for medium. Transfer filets to plate; tent with foil.
• Add vinegar to the pan; cook until liquid is reduced by half, 5 minutes. Whisk in jam; stir to dissolve.
• Serve steaks with balsamic sauce, strawberries, and Gorgonzola; garnish with basil.

recipe directly from CuisineLite, Spring 2013 edition