3/4 C Chicken broth
1/2 C Dry White Wine
2 C Gorgonzola Cheese, Crumbled
2 C Heavy Cream
3 T Butter
1 t Salt
1/4 t Pepper
1 Lb Fettuccine
4 C Broccoli
1/3 C Grated Parmesan
3 T Italian Parsley, Chopped
In a medium stainless-steel pot, combine the broth and wine and bring to a boil over medium heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.
Reduce heat to low and add the Gorgonzola, cream, and butter. Bring to a simmer, cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.
In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes.
Meanwhile steam broccoli in microwave until soft and slightly crunchy.
Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.