Penne with Grilled Chicken, Gorgonzola, Asparagus and Caramelized Onions

Ingredients

• 0.5 cup diagonally cut asparagus spears (1-inch lengths)
• 2 cups cut-up grilled chicken (1-inch pieces)
• 1.5 cups chicken broth 
• 0.5 cup basil fresh chopped
• 4 tsp garlic minced
• 4.5 oz athenos gorgonzola cheese crumbled
• 2 tsp olive oil 
• 0.5 cup onion separated thin
• 2 cups penne pasta uncooked
• 1.5 cups plum tomatoes chopped
• 1 tsp sugar 
• 0.3 cup whipping cream 

Equipment

• frying pan

Directions

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in small skillet on medium heat.
3. Add onions and sugar; cook and stir 2 to 3 min. or until onions are tender.
4. Remove from heat.
5. Drain pasta; place in large skillet.
6. Add tomatoes; cook on medium heat 1 min., stirring occasionally.
7. Add chicken, broth, asparagus, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly.
8. Add onions, cheese and basil; stir. Cook 2 min. or until heated through, stirring occasionally.