Chicken, walnut and gorgonzola Farfalle

   400 g of Panzani Farfalle
• 4 chicken breasts
• 16 walnuts
• 250 g of gorgonzola crumbled
• 30 cl of fresh cream
• 2 tablespoons of olive oil
• Salt, freshly ground pepper

Cool the farfalle in a large volume of salted water for 11 minutes. Drain them.

In the meantime, cut the chicken breast into strips.

Grill for 4 minutes in an oiled frying pan

Add the fresh cream and crumbled gorgonzola. Let the cheese melt while stirring for 1 to 2 minutes. Season with salt and pepper.

Serve sprinkled with pieces of walnut.