Penne with Grilled Chicken, Gorgonzola, Asparagus and Caramelized Onions

Penne with Grilled Chicken, Gorgonzola, Asparagus and Caramelized Onions recipe

photo by:kraft

Just made this and my boyfriend said it was the best thing he's ever tasted from pinterest! I added 8 oz of whipping cream and about 4 oz of cream cheese to get the sauce ...read more

posted by

Cassieh06

on 8/31/2012

time

prep:

30 min

total:

30 min

servings

total:

6 servings

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What You Need

cups penne pasta, uncooked

tsp. olive oil

1/2

cup thin onion slices, separated into rings

tsp. sugar

1-1/2

cups chopped plum tomatoes

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 whipping cream

tsp. minced fresh garlic

pkg. (4 oz.) ATHENOS Crumbled Gorgonzola Cheese

1/2

cup chopped fresh basil leaves

Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 min. or until onions are tender. Remove from heat.

DRAIN pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add onions, cheese and basil; cook 2 min. or until heated through, stirring occasionally.

Kraft Kitchens Tips

Serving Suggestion

Balance this rich, flavorful meal with a fresh fruit salad for dessert.

Storage Know-How

Place 2 or 3 layers of paper towels in a resealable plastic bag. Add short-stemmed fresh herbs, such as sage, basil and thyme, to the bag. Seal bag and store in refrigerator up to 3 days.

Substitute

Prepare using whole wheat penne pasta and fat-free low-sodium chicken broth.

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arieschk

posted:6/3/2007

I would add some roasted redpeppers or sundried tomatoes and maybe some white wine.

lynear

posted:6/2/2007

The bad parts about this recipe are as follows: takes a VERY long time; uses a lot of pans/dishes; needs a lot of prep; sauce is not thick at all; the quantities seem to be wrong (way too much chicken broth, way too much asparagus, needs more than 1/2 cup onions).....The good parts about this recipe are as follows: it tasted ok. My boyfriend and I thought it would taste much better than it did. We'll stick with other pasta recipes.

carriemmeyer

posted:4/22/2007

This recipe is wonderful. I have made it twice and both times guests loved it. I only use 1 can of chicken broth, use a can of diced tomatoes. I have added spinach and it is delicious. You may have to add some flour to thicken the sauce though.

scottnbev

posted:3/20/2007

the whole family loved this recipe! It disappeared quickly. I would definitely make this again.

applgirl

posted:3/14/2007

AWESOME!! I wanted to eat it all myself. I substituted portabella mushrooms instead of the tomatoes. So good...

ecuppern

posted:2/27/2007

I thought this meal was too rich

murphyec

posted:2/22/2007

I have made this twice for dinner and both times my husband commented on how good it was. If you let it cool for a minute after it cooks, the sauce thickens up nicely.

waistfire

posted:2/22/2007

I agree, the sauce could have been thicker, but overall pretty good.

TwilaMarie

posted:1/23/2007

Love it! Love it! Love it! I feel like a gourmet chef when I make this, :-) it's that good!

showsu

posted:1/7/2007

I used Feta instead of the gorgonzola out of personal preference. It was delicious and pretty easy, as long as you chop the vegetables in advance. Great with a glass of white wine.