Gorgonzola Chicken Penne

This recipe comes from 2007 Taste of Home Holiday & Celebrations Cookbook and was submitted by C. W. Steve Stevenson. It is a very easy and good recipe. I do not like the Gorgonzola cheese so will try to substitute something else.

Gorgonzola Chicken Penne Serves 6

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

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, saut� chicken in 3 tablespoons butter until no longer pink. Remove and keep warm. In the same skillet, saut� onion in remaining butter until tender. Stir in flour until blended. Gradually add broth and wine or additional broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until blended. Drain the pasta and broccoli; add to the onion mixture. Add the chicken; heat through. Season with pepper.

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