The Pasta - add pasta to boiling salted water cook according to package instructions.The Chicken: defrost boneless skinless chicken breasts. cube and sautee in a couple tablespoons of olive oil with 3 sliced shitake mushrooms until browned.
The Sauce: On low heat, melt together 1 ounce of Gorgonzola blue cheese, 2 tbs. of butter and 3 oz. of Mascarpone cheese.
Drain pasta and toss together the pasta, chicken/mushrooms and the sauce.
The Side: steam in the bag some frozen green beans after steaming crack over some sea salt and fresh black pepper and a dash of garlic powder.
The Wine: Flora Springs Chardonnay: a nice light but buttery chardonnay with the flavor and nose of apple.
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