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…

Ingredients:

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

Parmesan

**Optional: 2 chicken breasts, cut in 1/2 inch chunks.

Directions:

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.