Tasty Summer Penne with Grilled Chicken

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We recently tried this amazing recipe from Kraft. This is a fast and easy meal to prepare on a weeknight or when you want to impress guests without spending a lot of time running around the kitchen. We were a little afraid the Gorgonzola cheese would be too strong, but we added up to 8 oz. without overpowering the other flavors. Picky eaters won’t even notice you’ve got it in there! Feta or goat cheese would also work well as substitutes. If you want a richer, restaurant-style dish, try doubling the whipping cream. And if you prefer a softer asparagus, sauté it with the onion beforehand. Find other recipes and read reviews here.

What You’ll Need

  • 2 cups penne pasta, uncooked
  • 2 tsp. olive oil
  • ½ 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
  • ½ cup diagonally cut asparagus spears (1-inch pieces)
  • ¼ cup whipping cream
  • 4 tsp. minced fresh garlic
  • 1 pkg. (4 oz.) Crumbled Gorgonzola Cheese
  • ½ cup chopped fresh basil leaves

Directions

  • 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.

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