Penne with Grilled Chicken, Gorgonzola, Asparagus and Caramelized Onions
2 cups penne pasta, uncooked
2 tsp. olive oil
1/2 cup thin onion slices, separated into rings
1 tsp. sugar
1-1/2 cups chopped plum tomatoes
2 cups cut-up grilled chicken (1-inch pieces)
1-1/2 cups chicken broth
1/2 cup diagonally cut asparagus spears (1-inch pieces)
1/4 cup half and half
4 tsp. minced fresh garlic
1 pkg. (4 oz.) ATHENOS Crumbled Gorgonzola Cheese
1/2 cup chopped fresh basil leaves
COOK pasta as directed on package.
MEANWHILE, heat oil in small skillet on medium heat.
Add onions and sugar; cook and stir 2 to 3 minutes or until onions are tender.
Remove from heat; set aside.
DRAIN and rinse pasta.
Place in large skillet.
Add tomatoes; cook on medium heat 1 minute, stirring occasionally.
Add chicken, broth, asparagus, cream and garlic; mix well.
Cook and stir 5 minutes or until sauce is slightly thickened.
Add onions, cheese and basil; mix well.
Cook 2 minutes or until heated through, stirring occasionally.