GORGONZOLA CHICKEN PENNE

GORGONZOLA CHICKEN PENNE image

Yield 6 Servings

Number Of Ingredients 11

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

Steps:

1. Cook pasta according to package directions. Meanwhile, place broccoliand 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. 2. 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. 3. Stir in flour until blended. Gradually add the 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. 4. Drain pasta and broccoli; add to onion mixture. Add chicken; heat through. Season with pepper.