Penne Gorgonzola with Grapes

Menu PartEntree
Cuisine TypeItalian

Abrusci’s Fire & Vine Restaurant

Lakewood, Co.

Penne gets tossed with a quick sauce that delivers big flavor in this recipe from Abrusci’s Fire & Vine restaurant. It’s a whole pasta meal in a bowl, with a contrasting but complementary mix of chicken, broccoli, cheese and grapes.   


1 tbsp. olive oil

1 tbsp. minced garlic

1 tbsp. chopped yellow onion

1 pinch kosher salt

1 pinch ground black pepper

1 cup fresh broccoli florets

1/3 cup walnut pieces

1 skinless chicken breast, cooked and diced

1/2 cup heavy cream

1/2 cup gorgonzola crumbles

1/2 cup fresh red grapes

1/4 cup grated Parmesan cheese

1 tsp. chopped parsley

6 oz. penne pasta, par-cooked


  1. In large sauté pan over medium heat, combine olive oil, garlic, onion, salt and pepper; saute until onion is translucent. Add broccoli, walnuts and chicken to pan;  cook 1 minute.
  2. Add cream and gorgonzola crumbles to pan; reduce heat and cook 1 minute. Add grapes to sauce, toss immediately to heat through. 
  3. Add pasta to pan; toss to combine and transfer to bowl. Garnish with grated Parmesan and parsley.

Photo courtesy of California Table Grape Commission

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