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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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

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