All Recipes Best Recipe Main Dish Recipes Pasta Chicken

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 ¼ cup grated Parmesan cheese

Nutrition Info

494.4 calories carbohydrate: 47 g cholesterol: 91 mg fat: 16.1 g fiber: 2.8 g protein: 33.4 g saturatedFat: 7.3 g servingSize: - sodium: 954.6 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

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.

8 servings

Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.