Apple/Pear-Gorgonzola Pasta

From the Recipe Shoebox.

The ingredients:
1-lb. boneless skinless chicken breast
1 Tbs. oil
1 box (14.5-oz) bow tie pasta
2 medium pears, peeled and chopped into 1/4-inch slices
2 medium tart apples, peeled and chopped into 1/4-inch slices
3 Tbs. butter
3/4 tsp. salt
1/4 tsp. black pepper
2/3 cup cream
1-1/2 tsp. cornstarch
1/2 cup dried cranberries
2/3 cup Gorgonzola cheese
1 Tbs. dried parsley
1/3 cup Parmesan cheese
1/2 cup chopped pecans, toasted

Sprinkle the chicken with salt and pepper, then in a heavy duty skillet over high heat, cook the chicken in the oil for 1-2 minutes on each side or until golden brown, but not cooked through.   Remove from heat, reserving oil/juices.
Cook pasta according to package directions. 
While pasta is cooking, cut up the chicken and place back in the skillet and cook on low for 8-10 minutes, or until chicken is tender and cooked through.  Remove chicken from skillet and set aside.
Over medium heat, melt the butter in a large skillet.  Add apples and pears and saute for 1-2 minutes or until slightly tender.  Use a slotted spoon to remove apples and pears from pan and set aside.  Leave any remaining butter and juices in pan.
Add chicken broth, salt, and pepper to pan and bring to a simmer.   Whisk cream and cornstarch together and add to pan.  Return to simmer and cook 1-2 minutes, until slightly thickened.  Add dried cranberries and simmer about 30 seconds. 
Remove from heat and immediately add Gorgonzola cheese, apples/pears, chicken, parsley, Parmesan cheese, and pasta.  Toss to coat.  Immediately before serving, add pecans and top with additional cheese if desired.