Ingredients

• 2 cups penne pasta, uncooked
• 2 tsp. olive oil
• 1/2 cup thin onion slices, separated into rings
• 1 tsp. 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 tsp. minced fresh garlic
• 1 pkg. (4 oz.) ATHENOS Crumbled Gorgonzola Cheese
• 1/2 cup chopped fresh basil leaves

Directions

• 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.

Source: www.kraftrecipes.com