- 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 (4 ounce) package 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. 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.