Comida Kraft
Recipe Box

Penne with Grilled Chicken, Gorgonzola, Asparagus and Caramelized Onions

Prep Time
Total Time

6 servings

This Penne with Grilled Chicken, Gorgonzola, Asparagus and Caramelized Onions is a weeknight-quick dish that tastes like special-occasion fare.

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What You Need

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Make It

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  • 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; stir. Cook 2 min. or until heated through, stirring occasionally.

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.


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


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 370
Total fat 16g
Saturated fat 8g
Cholesterol 75mg
Sodium 530mg
Carbohydrate 31g
Dietary fiber 2g
Sugars 4g
Protein 25g
% Daily Value
Vitamin A 25 %DV
Vitamin C 8 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe is to die for! This recipe is to die for! Something out of a restaurant, but without the bill! I used Feta cheese instead of Gorgonzola, just read some of the reviews that the Gorgonzola was too strong. The feta melted and blended with the rest of the flavor perfectly. If you don't have tomatoes on hand, sun-dried tomatoes work just as well and is equally delicious. I've tried this dish both ways. I highly recommend this recipe. A lot of chopping and work but well worth it in the end.
Date published: 2009-03-02
Rated 2 out of 5 by from If you LOVE Gorgonzola, then you;ll love this. 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.
Date published: 2008-08-07
Rated 4 out of 5 by from I made this dish last night with some modifications that I developed after my last couple attempts,... I made this dish last night with some modifications that I developed after my last couple attempts, and it was absolutely delicious! I substituted vegetable broth and used half-and-half and also added a few tablespoons of Philadelphia Italian Cheese and Herb cooking creme. My sauce never thickened in the past, so I added about a half cup of parmesan cheese and left the dish on low heat for 10-15 minutes. It worked perfectly! The sauce was nice and creamy and stayed warm while we ate our salad. Highly recommend!
Date published: 2012-07-23
Rated 5 out of 5 by from Excellent dish! Excellent dish! My husband and I both love gorgonzola cheese. I used 1 T. of dried basil instead of fresh and like others added 2-3 t. of flour as the sauce did not thicken as the recipes says it will. Next time I make it I will increase the amount of asparagus to 11/2 c. and the tomatoes to 2 c. My husband also liked putting extra gorgonzola on his portion. The only issue with this recipe is that it took longer to prepare than I expected. Next time I will need to do some prep ahead of time.
Date published: 2009-05-27
Rated 4 out of 5 by from We liked this alot. We liked this alot. My husband was leary of the cheese, but was pleased that it was not overpowering. I thought there was way too much garlic. That is all I could taste, and have been tasting since. I put only 1cup broth and the cheese was what thickened it. I substituted broccolli for the asparagus, although, if I had asparagus, I would have used it. the basil and onions got all bunched up and would not sitr thru the dish. next time I would cut the onions up some.
Date published: 2007-06-05
Rated 5 out of 5 by from Great recipe! Great recipe! I made a couple of changes. Since I didn't have pre-grilled chicken, I quickly seasoned some chicken breast in garlic pepper and lightly floured with wheat flour. This worked out well in thickening the sauce in the end, which others complained about. I also added a little extra garlic pepper and sea salt at the end because it was a little under-seasoned. Other than that, I agree with the other reviews: this is a restaurant quality dish!
Date published: 2010-08-04
Rated 2 out of 5 by from The bad parts about this recipe are as follows: takes a VERY long time; uses a lot of pans/dishes;... 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.
Date published: 2007-06-02
Rated 5 out of 5 by from Loved this recipe! Loved this recipe! Three recommendations: 1. Use Penne Rigate, to hold more sauce on the pasta. 2. Don't cook the pasta fully, half way is enough to make sure it's Aldente by the time the meal is done. 3. After cooking the onions, start on the sauce first (chicken stock & cream) before adding anything to the pan, that way it can thicken up some. I'm not a cheese lover so I made it without the cheese.
Date published: 2007-06-25
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