Penne Gorgonzola with Grapes
Abrusci’s Fire & Vine Restaurant
Penne gets tossed with a quick sauce that delivers big flavor in this recipe from Abrusci’s Fire & Vine restaurant. It’s a whole pasta meal in a bowl, with a contrasting but complementary mix of chicken, broccoli, cheese and grapes.
1 tbsp. olive oil
1 tbsp. minced garlic
1 tbsp. chopped yellow onion
1 pinch kosher salt
1 pinch ground black pepper
1 cup fresh broccoli florets
1/3 cup walnut pieces
1 skinless chicken breast, cooked and diced
1/2 cup heavy cream
1/2 cup gorgonzola crumbles
1/2 cup fresh red grapes
1/4 cup grated Parmesan cheese
1 tsp. chopped parsley
6 oz. penne pasta, par-cooked
- In large sauté pan over medium heat, combine olive oil, garlic, onion, salt and pepper; saute until onion is translucent. Add broccoli, walnuts and chicken to pan; cook 1 minute.
- Add cream and gorgonzola crumbles to pan; reduce heat and cook 1 minute. Add grapes to sauce, toss immediately to heat through.
- Add pasta to pan; toss to combine and transfer to bowl. Garnish with grated Parmesan and parsley.
Photo courtesy of California Table Grape Commission