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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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 king arthur unbleached 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:
1. 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.
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 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. Yield: 6 servings.
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