• 6servings
  • 30minutes
  • 360calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups penne pasta , uncooked

  2. 2 tsp. olive oil

  3. 1/2 cup thin onion slices, separated into rings

  4. 1 tsp. sugar

  5. 1-1/2 cups chopped plum tomatoes

  6. 2 cups cut-up grilled chicken (1-inch pieces)

  7. 1-1/2 cups chicken broth

  8. 1/2 cup diagonally cut asparagus spears (1-inch pieces)

  9. 1/4 cup whipping cream

  10. 4 tsp. minced fresh garlic

  11. 1 pkg. (4 oz.) ATHENOS Crumbled Gorgonzola Cheese

  12. 1/2 cup chopped fresh basil leaves

Instructions Jump to Ingredients ↑

  1. COOK pasta as directed on package, omitting salt.

  2. 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.

  3. 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.


Send feedback