Creamy Chicken Penne

Recipe

Creamy Chicken Penne

• 12 oz. Marinara Sauce
• 8 oz. Alfredo Sauce
• 16 oz. Dry Penne Pasta
• 4 oz. Crumbled Gorgonzola
• 1/2 cup chopped Walnuts (raw) or Pine Nuts
• 12 oz. Chicken Breast (boneless, skinless)
• 4 tbsp Chicken & Poultry Rub
• 1 tbsp Olive Oil

Coat chicken with Chicken & Poultry rub. In a medium sauce pan, over high heat, heat oil and add chicken. Sear chicken 3 - 4 minutes per side until cooked through. Slice into 1/4 inch strips.

In a large saucepan, add pasta to 4 quarts of salted, boiling water. Boil until esired tenderness. Drain pasta; add marinara sauce, alfredo sauce, chicken & nuts. Bring the mixture to a simmer, stirring frequently. Remove from heat, add gorgonzola and serve.

Wine Pairing: Redwood Creek Sauvignon Blanc