Recipe Details
Ingredients
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1(16 ounce) packagefarfalle (bow tie) pasta
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1tablespoonolive oil
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1shallot, minced
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1tablespoonminced garlic
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1cupwhite wine
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2(5 ounce) packagescrumbled Gorgonzola cheese
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1cupchicken stock
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salt and ground black pepper to taste
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3cupsshredded rotisserie chicken
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1cupchopped sun-dried tomatoes
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¼cupgrated Parmesan cheese
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
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Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
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Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories494 | |
| % Daily Value * | |
| Total Fat 16g |
21% |
| Saturated Fat 7g |
37% |
| Cholesterol 91mg |
30% |
| Sodium 955mg |
42% |
| Total Carbohydrate 47g |
17% |
| Dietary Fiber 3g |
10% |
| Total Sugars 5g |
|
| Protein 33g |
67% |
| Vitamin C 4mg |
4% |
| Calcium 244mg |
19% |
| Iron 2mg |
13% |
| Potassium 387mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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