Gorgonzola Chicken Pasta

Erin: I was feeling a little adventurous and a chicken pasta dish sounded really good. I found a recipe for Gorgonzola Chicken Pasta and decided to try it out. Sam absolutely loved it and I thought it was good but I'm not the biggest fan of gorgonzola. So beware, if you do not like gorgonzola, do not try this recipe. Also, it serves two so if you want to make it for more then just double the recipe

Cute place mats, huh?

Ingredients:

2 chicken breasts
2 tablespoons vegetable oil
1 pound dry pasta ( I used penne)
2 cups half and half
4 ounces crumbly Gorgonzola cheese
8 ounces sliced mushrooms, white button or you can use sliced canned mushrooms from the canned vegetable aisle like I did)
2 tablespoons shredded Parmesan cheese
1/2 cup chopped tomatoes

What to do:

1. Season chicken breasts with salt and pepper. and sear in a hot skillet with two tablespoons of oil over medium high heat.
2. Cook on each side for about 4 to 5 minutes or until completely cooked.
Remove chicken breasts from heat, and let rest for several minutes before slicing.
3. Saute the mushrooms (in the same skillet) on medium high heat until they are browned. While mushrooms are browning sprinkle with about 1/2 teaspoon of salt.
4. Cook pasta according to instructions on the package.
5. Prepare sauce by combining half and half and Gorgonzola in a saucepan and heating through. The sauce should thicken slightly.
6. Slice chicken into 1/4 inch slices. Add sauteed mushrooms to the sauce, and stir to combine well.
7. Plate pasta by adding 1/4 of the pasta, 1/4 of the chicken slices. Drizzle with sauce, and top with chopped tomatoes and shredded Parmesan.