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Penne With Grilled Chicken, Gorgonzola, Asparagus And Caramelized Onions

• Prep Time: 15 Minutes (Total Time: 30 Minutes)
• Serving Size: 4

• 2 cups Penne Pasta, Uncooked
• 2 teaspoons Olive Oil
• 1/2 cup Thin Onion Slices, Separated Into Rings
• 1 teaspoon 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 teaspoons Minced Fresh Garlic
• 1 package (4 ounce) ATHENOS Crumbled Gorgonzola Cheese
• 1/2 cup Fresh Basils, Chopped

• 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. 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.

  KRAFT KITCHENS TIPS

  Round Out The Meal

  Balance this rich, flavorful meal with a fresh fruit salad for dessert.

  Safe Food Handling

  To be sure meat is fully cooked, check the internal temperature with a meat thermometer. Poultry should be cooked to 165°F and pork should be cooked to 155°F.

  RECIPE COURTESY OF KRAFT FOODS