Penne with Grilled Chicken, Gorgonzola, Asparagus, and Carmelized Onions

Ok so this really should be Carissa's recipe, since she posted it on her blog, but I made it first and I thought it was fantastic (with a few minor adjustments)!!! I used broccoli in place of the asparagus (you could use spinach or another veggie) - I just boiled it for about 2 minutes first so it was a little more cooked. I also only added 1 cup chicken broth, because otherwise the sauce would be too thin. Also, you could use fettuccini noodles instead of the penne. Finally - I like gorgonzola, but even if you don't think you will, it really makes the sauce creamy and adds a nice cheese taste to the dish but it is definately not overpowering at all. Trust me! This is an amazing dish. Thanks for sharing Carissa!!!


2 cups penne pasta, uncooked
2 tsp. olive oil
1/2 cup thin onion slices, separated into rings (I cut the rings in half)
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
1/2 cup diagonally cut asparagus spears (1-inch pieces)
1/4 cup whipping cream
4 tsp. minced fresh garlic
1 pkg. (4 oz.) ATHENOS Crumbled Gorgonzola Cheese
1/2 cup chopped fresh basil leaves

COOK pasta as directed on package.

MEANWHILE, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 minutes or until onions are tender and starting to caramelize. Remove from heat; set aside.

DRAIN and rinse pasta. Place in large skillet. Add tomatoes; cook on medium heat 1 minute, stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook and stir 5 minutes or until sauce is slightly thickened. Add onions, cheese and basil; mix well. Cook 2 minutes or until heated through, stirring occasionally.