Penne Gorgonzola

I have discovered a definite "keeper" for our family and what is so funny is that I discovered the recipe from a blog called It's a Keeper.  This is my husband's plate and he added some sauteed spinach to the top which he liked very much.  I "tabbyfied" the recipe just a little bit, but the results were just as delicious.  Here's the recipe with my changes.

PENNE GORGONZOLA

1 16 oz box penne or ziti noodle

1 head of broccoli cut in to flowerettes

3 boneless skinless chicken breasts in bite sized cubes

1/2-3/4 cup homemade chicken broth (can use prepared just adjust any other seasonings)

1 cup regular cream (can use half and half)

1 1/2 tsp dried basil

1/2 cup gorgonzola cheese

1/2 cup parmesan cheese

Sprinkle of cayenne pepper

1/2 tsp black pepper

Salt as needed

In a non stick skillet brown chicken breasts until golden.  Remove from the pan.  Add chicken broth to skillet scraping brown bits off of the bottom, add cream, parmesan cheese, gorgonzola chees, salt if needed, and black pepper.  Allow to come up just to a boil, simmer on low until thickened.  Cook penne according to package directions, adding broccoli to penne when 5 minutes are left of pasta cooking time.  Drain pasta and broccoli and mix with sauce.  Sprinkle and serve with extra parmesan cheese if desired.

This post is linked to Full Plate Thursday.