INGREDIENTS
16 oz
penne pasta
1 lb
chicken breasts
1 tbsp
olive oil
1 large
garlic clove
1/4 cup
white wine
1 cup
heavy whipping cream
1/4 cup
chicken broth
2 cups
gorgonzola cheese
6
to 8 sage leaves
1 serving
salt and pepper
1 serving
parmigiano-reggiano cheese and parsley