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Grilled Chicken Pasta with Creamy Gorgonzola Walnut Cream Sauce
 2 T. butter 2 T. flour 1 c. chicken broth 1/2 c. dry white wine (optional) 1 c. cream 8 oz. gorgonzola cheese 1/2 c. toasted walnuts, chopped (3 T. reserved) 6 green onions, sliced 1 t. minced fresh thyme 1 T. minced fresh sage 1/2 c. Parmesan cheese, grated 3-4 chicken breasts, seasoned & grilled 1 pound dried pasta (Bow Tie, Fusili, or Penne) In a large saucepan, over medium-high heat melt butter and stir in flour until well combined. Continue stirring over the heat for a few minutes, do not brown. Whisk in broth, wine and green onions; reduce by almost half, until the sauce will coat the back of a spoon. Stir in cream, walnuts, gorgonzola and herbs. Continue cooking until desired consistency is reached. Season with salt and pepper to taste. Meanwhile cook pasta according to package directions. Drain, leaving a few tablespoons of cooking water in the pasta. Once sauce is ready, pour pasta and remaining water into saucepan and combine. Stir in grated Parmesan. Serve immediately with grilled chicken breasts. Garnish with crumbled gorgonzola and reserved chopped walnuts.  
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