Penne With Chicken and Gorgonzola Cheese

I found this recipe years ago and it instantly became my husband's favorite. I make it so much that I now do it by memory and with my own style and touch. Caution--it's addicting!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  chicken breasts, thinly sliced
• 1⁄2 teaspoon salt, divided
• 1⁄2 teaspoon fresh ground pepper, divided
• 1  tablespoon olive oil
• 1⁄4 lb shiitake mushroom, sliced
• 1  cup heavy cream or 1  cup half-and-half
• 1⁄2 cup  crumbled gorgonzola, divided
• 1⁄3 cup  freshly grated parmesan cheese
• 1⁄2 lb penne, cooked according to package directions
• 2  tablespoons  chopped fresh parsley

Directions

1. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a 12-inch nonstick skillet over medium high heat. Add chicken and brown 2 minutes per side, until edges are light brown.
2. Add mushroom and cook, stirring often until softened, 2 to 3 minutes.
3. Stir in cream and cook until mixture is reduced by half, about 3-4 minutes.
4. Stir in 1/4 cup Gorgonzola and parmesan. Simmer, stirring about 1 more minute, until cheeses melt. Stir in remaining salt and pepper.
5. Toss hot pasta with sauce then sprinkle remaining 1/4 Gorgonzola and parsley on top. Warning: This is not a low fat meal, so you should enjoy immensely.