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Gorgonzola Chicken Penne Recipe

Gorgonzola Chicken Penne Recipe photo by Taste of Home

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I came up with this recipe in my attempt to re-create a meal at a European restaurant. The hearty Gorgonzola sauce pairs well with the chicken and pasta.

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Gorgonzola Chicken Penne Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

2 cups uncooked penne pasta
2 cups fresh broccoli florets
1 tablespoon water
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
9 tablespoons butter, divided
1 large onion, chopped
6 tablespoons all-purpose flour
2 cups chicken broth
3/4 cup white wine or additional chicken broth
1-1/2 cups (6 ounces) crumbled Gorgonzola cheese
Pepper to taste

Directions

Cook pasta according to package directions. Meanwhile, place broccoli and water in a small microwave-safe bowl. Cover and microwave on high for 2 to 2-1/2 minutes or until crisp-tender. Set aside.
In a large skillet, saute chicken in 3 tablespoons butter until no longer pink. Remove and keep warm. In the same skillet, saute onion in remaining butter until tender.
Stir in flour until blended. Gradually add broth and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until blended.
Drain pasta and broccoli; add to onion mixture. Add chicken; heat through. Season with pepper. Yield: 6 servings.

Nutritional Facts 1 serving (1-1/3 cups) equals 487 calories, 28 g fat (17 g saturated fat), 113 mg cholesterol, 910 mg sodium, 28 g carbohydrate, 3 g fiber, 27 g protein.

Originally published as Gorgonzola Chicken Penne in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p151

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Gorgonzola Chicken Penne

Gorgonzola Chicken Penne

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Reviewed on Jul. 30, 2012 by justducky76

I used 4 oz. of cheese and it was more than enough for this dish. I think adding mushrooms would be a good idea. My husband loved it but I'm not quite sold on it yet. Maybe after some tweaking I'd like it more. I liked it better reheated the next day for lunch.

Reviewed on May. 30, 2011 by raceywlf

made it for supper tonight, I'm sorry but will not make it again, didn't have much flavor or appearance, I used 1 cup of gorgonzola, maybe it needed more, used broccoli and mushrooms, and the rest the same, whatever was left over, I threw out, just couldn't see myself eating the leftovers. made many great recipes over the years, but definitely didn't care for this

Reviewed on May. 24, 2011 by drgussy

Cheese over took this dish

Reviewed on Apr. 17, 2011 by AmyMichlene

What is the best kind of white wine to use in a recipe like this?

Reviewed on Mar. 23, 2011 by ckolinger

This was absolutely delicious. I will definitely make this again.

Reviewed on Jan. 29, 2010 by turleyhome

This was really scrumptious, fast and easy! (the latter two being very important right now as we have a new baby and limited kitchen) However, if I make it again, I will use half the onion, at most. I really like onion, but this was just way too much - definitely the dominant flavor. I used frozen broccoli instead of fresh. I also used the whole box of penne (6 cups dry) and it was perfect for the amount of sauce this makes. The chicken was really tender and juicy, too!

Reviewed on Dec. 23, 2009 by ROCKYTOP08

I added mushrooms and next time I would add more broccoli. It was a definite hit with the family. Son-in-law asked if there were leftovers so he could take to work for lunch!

Reviewed on Oct. 21, 2009 by lindadul

I thought this recipe is a keeper, the only thing I did different was went half of the amount of cheese since gorgonzola is a strong cheese, though I might add mushrooms to it as well next time. I am looking forward to the left overs tomorrow :)