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.
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.