Servings: 4

1 pound cooked penne 1 pound cooked penne
2 cooked chicken breasts, cut into 1" pieces 2 cooked chicken breasts, cut into 1" pieces
1/4 cup butter ¼ cup butter
4 oz cream cheese 4 oz cream cheese
1 tsp garlic powder 1 tsp garlic powder
1 cup milk 1 cup milk
1/2 cup crumbled blue cheese (milder Stilton, or stronger Roquefort) ½ cup crumbled blue cheese (milder Stilton, or stronger Roquefort)
1/4 tsp salt ¼ tsp salt
Dash freshly ground black pepper Dash freshly ground black pepper
1/2 cup dried cranberries ½ cup dried cranberries
1/4 cup candied chopped walnuts ¼ cup candied chopped walnuts

Start cooking the penne and chicken and make the sauce while they cook.
Melt butter in a medium, non-stick saucepan over medium heat.
Add cream cheese and garlic powder, stirring with wire whisk until smooth.
Add milk, a little at a time, whisking to smooth out lumps.
Stir in cheese, salt and pepper.
Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly; thin with milk if cooked too long.
Mix with penne until coated well and then stir in chicken, cranberries and walnuts. Taste and add salt and pepper as desired, and serve.