Original Recipe by Chef Travis L. Herdt, Son of Conny Herdt, Receptionist

Star-Herald Holiday Recipe Guide Archives

3 Boneless, skinless chicken breast halves

½ Teaspoon salt, divided

2 Tablespoons olive oil

½ Teaspoon freshly ground black pepper, divided

¼ Pound sliced fresh mushrooms (more if you like)

1 Cup heavy whipping cream

½ Cup crumbled Gorgonzola cheese

1/3 Cup freshly grated Parmesan cheese

½ Pound penne pasta, cooked “al dente” and drained well

Parsley sprigs for garnish

Sprinkle chicken with ¼ teaspoon each salt and pepper.  Cut chicken into bite size pieces.  Heat oil in large  (12”) skillet until hot.  Add chicken pieces and cook until edges start to turn brown.  Add mushrooms and cook until softened.  Stir in cream and reduce by half.  Stir in ¼ of the Gorgonzola cheese crumbles and all of the Parmesan cheese.  Simmer, stirring constantly, until cheeses melt.  Stir in remaining salt and pepper.  Toss chicken mixture with hot pasta and top with remaining Gorgonzola cheese crumbles.  Garnish with parsley sprigs and enjoy.

OPTIONAL DIRECTIONS:

Instead of sautéing the chicken in a skillet, you can grill the whole breasts on your BBQ grill before cutting them into bite-sized pieces.  Proceed as above once the chicken breasts have been grilled.