Penne with Grilled Chicken, Gorgonzola, Asparagus and Caramelized Onions
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. COOK pasta as directed on package.
  2. MEANWHILE, heat oil in small skillet on medium heat.
  3. Add onions and sugar; cook and stir 2 to 3 minutes or until onions are tender.
  4. Remove from heat; set aside.
  5. DRAIN and rinse pasta.
  6. Place in large skillet.
  7. Add tomatoes; cook on medium heat 1 minute, stirring occasionally.
  8. Add chicken, broth, asparagus, cream and garlic; mix well.
  9. Cook and stir 5 minutes or until sauce is slightly thickened.
  10. Add onions, cheese and basil; mix well.
  11. Cook 2 minutes or until heated through, stirring occasionally.