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

Slow-Cooker Creamy Chicken w/ Biscuits

SLOW-COOKER CREAMY CHICKEN w/ BISCUITS

6-7 medium carrots, cut into 1-in pieces
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup flour
1-1/2 lbs boneless, skinless chicken thighs (about 8)
1/2 tsp poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup chicken broth
6 biscuits, split [recipe below]
1 cup frozen peas
1/2 cup heavy cream

• In a 4 to 6-qt slow cooker, toss together the carrots, celery, onion and flour. Place the chicken on top and season with the poultry seasoning, 1 tsp salt and 1/4 tsp pepper. Add the wine and broth. Cover and cook until the chicken and veggies are tender, on low for 5 to 6 hours or on high for 2-1/2 to 3 hours.
• Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
• Ten minutes before serving, add the peas, cream and 1/2 tsp salt to the chicken and stir to combine. Cover and cook until heated through, 5-10 minutes more.
• To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken minture and the remaining biscuit halves.

EASY DROP BISCUITS
2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
1 Tblsp baking powder
1 tsp kosher salt
1 cup whole milk

• Heat oven to 400 degrees F.
• In food processor, combine the flour, butter, baking powder and salt. Pulse until pea-size clumps form. Add the milk and pulse just until moistened.
• Drop 6 large mounds of the dough onto a baking sheet. Bake until golden, 18 to 20 minutes.

recipe directly from Real Simple "Easy, Delicious Home Cooking" magazine, Fall 2012/Winter 2013