1 package penne pasta (16 ounces)
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
4 strips of cooked bacon
1 Tbsp Olive Gourmet Herbs De Provence EVOO
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups Gorgonzola cheese, crumbled (8 ounces)
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese
Fresh parsley, minced
Cook pasta according to package directions.
Meanwhile, in a large skillet over medium heat, brown chicken in. 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. Crumble bacon and add to dish.
Drain pasta; toss with sauce.
Sprinkle with Parmigiano-Reggiano cheese and parsley.