Ingredients
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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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¼ cup grated Parmesan cheese
Directions
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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.
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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.
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Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.
Nutrition Facts (per serving)
494 | Calories |
16g | Fat |
47g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 494 | |
% Daily Value * | |
Total Fat 16g | 21% |
Saturated Fat 7g | 37% |
Cholesterol 91mg | 30% |
Sodium 955mg | 42% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 33g | 67% |
Vitamin C 4mg | 4% |
Calcium 244mg | 19% |
Iron 2mg | 13% |
Potassium 387mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.