2day's recipe: Gorgonzola-Walnut Penne with Grilled Chicken

Happy Hump Day!  Enjoy :-)

Gorgonzola-Walnut Penne with Grilled Chicken

Simple, elegant comfort food for a cold fall or winter evening.

Yields: 4 Servings

Ingredients
1/2 cup Heavy cream
1 8 oz package Gorgonzola Cheese crumbled
1 medium Shallot diced finely
1/2 tablespoon Butter
4 cups Penne pasta
2/3 cup Walnuts unsalted, coursely chopped
1 whole Chicken Breast

-- Optional Garnishes --
1 tablespoon Vegetable oil
Chives
Basil


Instructions
In a large pot of boiling water, boil the penne until al dente, about 8 minutes.

Meanwhile, get the chicken on the grill: Preheat grill or grill pan. Trim chicken breast of any fat  Add salt and pepper to taste, and brush lightly with vegetable oil. Grill chicken breast -- after 3 minutes, turn and rotate 45 degrees, then flip. Sear for 3 minutes, rotate 45 degrees, and, after checking for doneness, remove.

While the chicken is grilling, make the gorgonzola sauce. In a small saucepan, heat butter over medium heat and add diced shallots until softened, about 1-2 minutes. Lower heat to low and add gorgonzola cheese, stirring as it melts. Add cream. Keep heat on low, but gradually raise it to medium, stirring, taking care not to curdle or boil the sauce.

Drain the penne, add to serving bowl or dish.