1 lb. boneless, skinless chicken breasts
3 tbsp. butter
3/4 c. walnuts or pecans, halved
5 c. broccoli flowerets
1 1/2 c. chicken broth
1/2 c. finely chopped onion
4 tsp. cornstarch
1/2 c. firmly packed crumbled gorgonzola cheese
1/2 tsp. coarsely ground pepper
4 c. cooked tortellini
1 tbsp. white wine vinegar

Wash and pat dry chicken breast, and cut into bite size pieces. In a large skillet, add 1 tablespoon butter over medium heat. Add walnuts and stir until crisp, be sure not to scorch. Drain nuts on paper towels and set aside. Wipe pan clean, and turn heat to high. Add 1 tablespoon butter and when melted add chicken, stirring frequently until meat just turns white in center. Cut to test. Pour into bowl.

To pan, add broccoli and 2 tablespoons of chicken broth, cover and cook until tender, stirring several times. Add more broth if needed. Remove broccoli with slotted spoon and place on top of chicken. Wipe pan clean. Add balance of butter and saute onion until limp.

Sprinkle cornstarch over onion, stir to mix. Add 1 1/4 cup broth, stir until boiling. Turn heat to low, add 3/4 of the cheese, stirring until smooth. Add pepper, chicken, broccoli, and tortellini, mixing gently to coat and heat thoroughly. Stir in vinegar, place on serving platter and sprinkle with walnuts and remaining cheese or cover and 30 to 45 minutes before serving reheat in oven about 325 degrees. Serve with green salad and dinner rolls.