Ingredients:
6 ounces broccoli florets, divided into small sprigs
2 cups farfalle pasta
2 cooked boneless chicken breasts, cut in bite sized pieces
3 1/2 ounces gorgonzola, mashed with a fork
1 tablespoon white wine vinegar
4 tablespoons extra virgin olive oil
1/2-1 teaspoon finely chopped fresh sage
salt and pepper
Directions:
Cook broccoli in a large pot of boiling salted water for 3 minutes.
Remove to a colander using a slotted spoon, rinse with cold water, drain and dry on paper towels.
Bring the cooking water back to a boil and cook the pasta according to package directions, drain in a colander and rinse with cold water.
In a large bowl, whisk together the mashed cheese, vinegar, oil, and sage, season with salt and pepper.
Add pasta, chicken and broccoli, toss to combine.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.