Rigatoni With Chicken and Gorgonzola Cheese

Elegant enough for a dinner party, without a lot of fuss. Very similar to a pasta dish served at Chicago's Fairmont Hotel.

• Ready In: 26 mins
• Serves: 4

Ingredients

• 1⁄2 lb boneless skinless chicken breast, cut crosswise into 1/2-inch-thick slices
• 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  whipping cream
• 1⁄2 cup  crumbled gorgonzola, divided
• 1⁄3 cup  freshly grated parmesan cheese
• 1⁄2 lb rigatoni pasta or 1⁄2 lb penne, cooked according to package directions
• 2  tablespoons  chopped fresh parsley

Directions

1. Sprinkle chicken with a 1/4 teaspoon each salt and pepper.
2. Heat oil 1n a 12-inch nonstick skillet over medium-high heat. Add chicken and cook, 1 1/2 minutes per side, until edges are light brown. Add mushrooms and cook, stirring, until softened, 2 to 4 minutes. Stir in cream. Cook until mixture is reduced by half, about 3 minutes. Stir in 1/4 cup Gorgonzola and Parmesan. Simmer, stirring, 1 minute more, until cheeses melt. Stir in remaining salt and pepper.
3. Toss hot pasta with sauce and divide among 4 serving plates. Sprinkle with remaining 1/4 cup of Gorgonzola and parsley.