Pasta recipe is a snap, but classy for company

This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. It was the big winner in the Taste of Home magazine's America's Best Loved Recipe contest. It earned George Schroeder, of Port Murray, N.J., the grand prize of $25,000 for his outstanding Italian recipe. He beat out more than 10,000 submissions.

George says you can substitute another cheese for the Gorgonzola if you like. Here's the recipe.

Gorgonzola Penne with Chicken

1 package (16 ounces) penne pasta

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces

1 tablespoon olive oil

1 large garlic clove, minced

1/4 cup white wine

1 cup heavy whipping cream

1/4 cup chicken broth

2 cups (8 ounces) crumbled Gorgonzola cheese

6 to 8 fresh sage leaves, thinly sliced

Salt and pepper to taste

Grated Parmigiano-Reggiano cheese

Minced fresh parsley

Cook pasta according to package directions.

Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.

Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Yield: 8 servings, each 11/4 cups (calculated without Parmigiano-Reggiano cheese) with 489 calories, 23 grams fat, 97 mg cholesterol, 453 mg sodium, 43 grams carbohydrates, 3 grams fiber, 26 grams protein.