Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce

Name: Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce
Total time: 50
Yield: 8
Ingredients: 1 (16 ounce) package farfalle (bow tie) pasta; 1 tablespoon olive oil; 1 shallot, minced; 1 tablespoon minced garlic; 1 cup white wine; 2 (5 ounce) packages crumbled Gorgonzola cheese; 1 cup chicken stock; salt and ground black pepper to taste; 3 cups shredded rotisserie chicken; 1 cup chopped sun-dried tomatoes; 0.25 cup grated Parmesan cheese

Recipe by Brian Graves from allrecipes.com

Dinner 50 Mins.

Ingredients

8 servings

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1 (16 ounce) package farfalle (bow tie) pasta
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1 tablespoon olive oil
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1 shallot, minced
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1 tablespoon minced garlic
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1 cup white wine
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2 (5 ounce) packages crumbled Gorgonzola cheese

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1 cup chicken stock
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salt and ground black pepper to taste
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3 cups shredded rotisserie chicken
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1 cup chopped sun-dried tomatoes
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0.25 cup grated Parmesan cheese

Instructions

Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.