Chicken and Broccoli Salad with Gorgonzola Dressing

• 6 ounces broccoli florets, divided into small sprigs
• 2 cups farfalle pasta
• 2 cooked boneless chicken breasts, cut in bite sized pieces
• 3 12 ounces gorgonzola, mashed with a fork
• 1 tablespoon white wine vinegar
• 4 tablespoons extra virgin olive oil
• 12-1 teaspoon finely chopped fresh sage
• salt and pepper

1. Cook broccoli in a large pot of boiling salted water for 3 minutes.
2. Remove to a colander using a slotted spoon, rinse with cold water, drain and dry on paper towels.
3. 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.
4. In a large bowl, whisk together the mashed cheese, vinegar, oil, and sage, season with salt and pepper.
5. Add pasta, chicken and broccoli, toss to combine.

broccoli florets, farfalle pasta, chicken breasts, gorgonzola, white wine vinegar, extra virgin olive oil, fresh sage, salt

Taken from www.food.com/recipe/chicken-and-broccoli-salad-with-gorgonzola-dressing-32725 (may not work)