Time: 30 mins
Music Selection: Cher – Just Like Jesse James
I know tonight, somebody is going to win the fight… you can do it… this dish is worth the effort. I like to make it as a side dish to my asparagus wrapped chicken. It is a great way to use up broccoli and blue cheese. It can also be a full meal by adding some cooked chicken! A complete win – healthy, hearty and delicious…
1 small head broccoli, cut in small florets
¼ cup butter
2 Tbsp flour
2 garlic cloves, minced
3 ½ cups penne or fusilli pasta
½ cup dry white wine
1 ½ – 2 cups milk or cream
3 ½ oz gorgonzola blue cheese
**Optional: 2 chicken breasts, cut in 1/2 inch chunks.
In large pot, boil salted water. Add pasta and broccoli. Boil according to pasta package – 12 – 15 minutes. Drain. Put in large bowl.
In meantime, in large skillet or pot, melt butter and add garlic to saute for one minute. Mix in flour to make a roux. Add the wine and mix well as it will thicken fast. Pour in 1 ½ cups milk, keep whisking to ensure no lumps. Chop up the blue cheese and mix until it is well melted. Add more milk if too thick.
Pour over the pasta and broccoli and mix well. Serve with parmesan cheese. This goes well with roasted pepper wrapped chicken or asparagus wrapped chicken!
Optional: You can saute two chopped up chicken breasts before and remove from pan. Then start the sauce and add the chicken to the pasta.
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