Conflict-free Gourmet Cooking

My belly is so fat and happy because tonight I made Tortellini with Chicken and Gorgonzola Cream Sauce. How did the kids like it? I wouldn't know. They didn't get any. I have a whole handful of "Mikey's." The most traumatic night in their life to date was the night I made lasagna--horror of horrors! Since then we've come to a grumpy truce. They don't have to eat anything I cook, but they are to keep negative comments to themselves and they get to get their own dinner. Still I usually try to make my meals so that at least half the pasta or rice is plain, etc. and it's left me not able to cook many of the yummy recipes I'd like to. Today I had a brain-wave. It was fast Sunday and the boys had all gorged on leftover pizza after church. That meant I could cook whatever I wanted for just Clint and me to break our fast. So I set a nice table for two and we enjoyed some whine-free dining. So here's the dish:

Tortellini with Chicken & Gorgonzola Cream Sauce
prep time: 15 min.
cook time: 15 min.
Serves 6 (or 2, three times!)

2 packages 9 oz. cheese tortellini
1 T. olive oil
3 Chicken breasts cut into 1/2 inch chunks
1 garlic clove minced (I always put in 4-6)
1 medium onion chopped
1 t. finely chopped sage leaves
2 cups fresh white mushrooms (or 1 can)
1/4 c. white wine
1 1/2 cups cream or half and half
1/4 t. salt
ground pepper to taste
1 cup. frozen peas
4 oz. crumbled gorgonzola cheese
finely chopped fresh parsely (optional)
1. Cook pasta according to package directions.
2. Saute chicken, garlic, onion, sage and mushrooms 3 min. or till chicken is cooked. Add wine and cook 1 minute more. Stir in cream, salt and pepper and cook 5 more minutes.
3. Gently stir together, pasta, peas, chicken cream sauce, gorgonzola. Sprinkle parsley, if desired.
Each Serving: 714 calories (with whole cream)