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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

gemini.venere

posted:10/25/2008

The flavors on this didn't come together for me. I did make some substitutions and maybe those were the cause. I used canned tomatoes, and half feta/half gorgonzola. I didn't have enough G and wasn't sure that my company liked that strong flavor. I used a cup of asparagus, but should have used more or added some other veggies. I will try this again adding more veggies, less broth and less pasta next time.

kara0548

posted:10/19/2008

My family loved this! It really was not much work at all. I used only one skillet because I like olive oil flavoring in my pasta. It came out perfectly and I don't even care for gorgonzola normally. I will definitely make this again!

rvw1228

posted:10/5/2008

My husband and I loved this! I added the broth and cream (and a little bit of flour) before any of the other ingredients like someone had suggested and it helped it really thicken up. We also love gorgonzola cheese, but I would maybe add feta instead if someone didn't. Also, add more onions! They're sooo good:)

a cook

posted:10/5/2008

This was fantastic! It does take a little longer to prepare then stated but it definitely worth the work.

kmm2820

posted:8/8/2008

I love this recipe! There is only 2 of us and when I make this recipe we have enough to heat up for lunch the next day. With the addition of mushrooms and spinach and use a little flour to thicken up the sauce I get rants and raves everytime.

bryn12

posted:8/6/2008

If you LOVE Gorgonzola, then you;ll love this. I had never had Gorgonzola before so I was excited to try something new. I now know I don't like Gorgonzola cheese and I think this recipe would taste better with a different kind of cheese (Feta? or cream cheese?)Also it took a very long time to make and I also used a ton of pots and pans. Had to wash and rewash dishes to make the recipe. Final clean up filled the dishwasher and still had dishes to wash by hand. I would not make this again. Too much work for no pay off.

wadep07

posted:4/7/2008

Very good recipe. I try to make things healthy so I used 3/4 c cottage cheese with 4 tbs skim milk, and 1 tbs dry milk and then blended it in the blender instead of adding cream. Delicious. Will make again. It gets better as it sits.

a cook

posted:3/1/2008

it was very delicious but its bit a lot of work... i would make it again but not often.

krissy99

posted:2/13/2008

I've decided, I don't care for gorgonzola. But it was pretty good, I do think the prep time is longer then suggested, and I had to use about every pan in my house. But it was ok, my son liked it my daughter didn't, I will make again with a different cheese.

beclew30

posted:1/28/2008

This recipe took a lot longer than stated, perhaps i wasn't prepared enough. It was certainly worth the effort! My family loved it and so did i. Will make it again, and will add some extra fresh spinach just for nutritional sake.