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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Category:Cathy's Recipes