Monday, December 20, 2010
Posted by Lindsey at 10:26 AM
Yields 6 servings
2 cups uncooked whole wheat penne pasta
2 cups fresh broccoli florets
1 tbsp water
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
9 tbsp butter, divided
1 medium onion, chopped
6 tbsp all-purpose flour
2 3/4 cups less-sodium chicken broth
1 1/2 cups (6 oz) crumbled Gorgonzola cheese
Pepper to taste
Cook pasta according to package directions. Meanwhile, place broccoli and water in a small microwave safe bowl. Cover and microwave on high for 2 to 2 1/2 minutes or until crisp-tender. Set aside.
In a large skillet, saute chicken in 3 tablespoons butter until no longer pink. (Season chicken to your liking.) Remove and keep warm. In the same skillet, saute onion in remaining butter until tender. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until blended.
Drain pasta and broccoli; add to onion mixture. Add chicken; heat through. Season with pepper.
Source: Taste of Home 2010 Best Holiday Recipes magazine
Labels: Main Dishes