Penne with Chicken, Broccoli,
and Cheese

This recipe should not be frozen.

Eat immediately after preparing—it is delicious!

Original recipe yields

4 servings

Cooking and serving day instructions

Plunge broccoli in a saucepan of boiling salted water. Return to a boil and boil for 2 minutes, then drain in colander under cold running water. Shake to remove surplus water and set aside to drain completely.

Melt butter in large skillet or saucepan. Add chicken and garlic, with salt and pepper to taste; stir well. Fry over medium heat for 3 minutes or until chicken becomes white. Meanwhile, begin cooking pasta according to package instructions.

Pour wine and cream over chicken mixture in pan. Stir to mix, then simmer, stirring occasionally, for about 5 minutes, until sauce has reduced and thickened. Increase heat, add broccoli, and toss to heat through. Taste for seasoning and adjust if necessary.

Drain pasta and add it to sauce. Add Gorgonzola and toss well. Top with Parmesan cheese and serve immediately.