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

Easy Supper Club: Herbed Pork Roast

"Easy Supper Club"

from Southern Living's 

"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE

HERBED PORK ROAST

1 (4-5 lb) untrimmed pork loin roast

1 tsp kosher salt

1 tsp coarsely ground pepper

Kitchen string

5 Tblsp olive oil, divided

2 Tblsp chopped fresh sage

2 Tblsp chopped fresh parsley

2 Tblsp chopped fresh thyme

1 Tblsp chopped fresh rosemary

• Preheat oven to 425 degrees F. Sprinkle pork with kosher salt and ground pepper. Tie pork with kitchen string, securing at 2-in intervals.
• Cook pork, fat side down, in 3 Tblsp hot oil in a stainless-steel skillet over medium-high heat 3 to 5 minutes on each side or until golden brown. Place fast side up, on a wire rack in a aluminum foil-lined roasting pan. Remove kitchen string; make 5 (1/2-inch deep) cuts in pork.
• Stir together sage, next 3 ingredients and remaining 2 Tblsp oil. Stuff herb mixture into slits in pork.
• Bake at 425 degrees F for 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees F. Let stand 10 minutes before slicing.

Thursday: Roasted Fall Veggies & Basil-and-Blue Cheese Salad

Creamy Nutmeg Chicken [crock-pot]

CREAMY NUTMEG CHICKEN

6 boneless, skinless chicken breasts
2 Tblsp vegetable oil
1/4 cup onions, chopped
1/4 cup fresh parsley, finely chopped
2 (10-3/4 oz) cans cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1 Tblsp ground nutmeg
1/4 tsp sage
1/4 tsp dried thyme
1/4 tsp dried rosemary, crushed

• Brown chicken in skillet in the oil. Reserve drippings and place chicken in the slow cooker.
• Saute onions and parsley in dripping until onions are tender.
• Stir in remaining ingredients. Mix well. Pour over chicken.
• Cover. Cook on low 3-4 hours, or until juices run clear.

recipe from "Fix-It and Forget-It" Christmas Cookbook @2010