I’ve been craving pasta. So much, that on this weekend’s shopping trip I bought four different kinds of noodles. Four!! Penne, fettuccine, gnocchi (if you count that as a noodle?), and ravioli. The penne was bought specifically just so I could try out Monday night’s recipe (found on Pinterest), Creamy Gorgonzola Chicken Penne. This dish doesn’t really have a name, and I couldn’t come up with anything clever ;-).
I hardly make pasta/noodle dishes on my own, as I often save them for trips to Italian restaurants (where I feel they make them *right*). I have a love affair with colorful dishes, and the combination of vegetables in this dish is quite beautiful. I felt healthy even chopping up the variety of produce. But naturally, there’s a downside to this recipe, health-wise. That would be the 4 ounces of Gorgonzola cheese and 1/4 cup of heavy whipping cream that the recipe calls for. If you’re looking to keep it lean, I would speculate that 1% milk and a little bit of flour would do wonders to thicken up the sauce, with less fat. As for subbing the Gorgonzola cheese, you could go with a reduced fat Gorgonzola (which I couldn’t find) or a fat free Feta, much like the Kryssos brand I frequently use.
- 2 cups penne pasta, uncooked
- 2 tsp. olive oil
- 1/2 cup thin onion slices, separated into rings
- 1 tsp. sugar
- 1-1/2 cups chopped cherry tomatoes
- 2 cups cut-up grilled chicken (1-inch pieces)
- 2 boullion cubes
- 1 1/2 cups water
- 1/2 cup diagonally cut asparagus spears (1-inch pieces)
- 1/4 cup whipping cream
- 4 tsp. minced fresh garlic
- 1 pkg. (4 oz.) crumbled Gorgonzola cheese
- 1/2 cup chopped fresh basil leaves
- 1/2 cup parsley
Cook pasta as directed on package. While the pasta is cooking, heat olive oil in a skillet over medium heat. Add onions and sugar to the oil and stir frequently for up to 3 minutes. The onions will be tender, but not seared brown when ready. Remove onions from heat and set aside. Next, heat 1 1/2 cups of water with two bouillon cubes in the microwave until cubes are dissipated. Stir until broth is well mixed and set aside.
When pasta is finished boiling, drain and add to a large skillet. Add the chopped tomatoes and cook over medium heat for one minute. Be sure to stir frequently to prevent the noodles from sticking to the pan. Add chicken, broth, sliced asparagus, heavy cream and garlic; Mix well. Cook over medium and stir frequently for about 7 minutes (or until sauce is slightly thickened). Add onions, half of the parsley, 3 oz of the Gorgonzola cheese and basil to the mixture and cook for an additional 2 minutes, stirring occasionally.
Remove skillet from heat. Allow mixture to settle for about 3 minutes and stir well before serving. Serve topped with remaining parsley and Gorgonzola cheese.
This dish boasts a beautiful and healthy color scheme
I grilled my chicken with a little bit of water/butter. Turned out deliciously moist!
I could totally eat the penne and tomatoes alone. Looks so lovely!
Not complete without the messy kitchen shot.
The final result, garnished with parsley and pita triangles. SO good!
We have a ton of veggies and produce lined up for our meals this week, so I am declaring it VEGGIE WEEK. This is the part where you all send me your suggestions for your favorite dishes made with veggies. And now, fire away!