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Gorgonzola Chicken Penne

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.

6 ServingsPrep/Total Time: 30 min.

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

2 of 2

Gorgonzola Chicken Penne (continued)

Directions (continued)

through. Season with pepper. Yield: 6 servings.

Nutrition 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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.