‘GORG TORT’ – CHEESY TORTELLINI WITH CHICKEN, BROCCOLI, AND WALNUTS IN GORGONZOLA CREAM 2 pounds broccoli florets 1 tablespoon olive oil 1 cup walnuts, rough chopped 2 tablespoons butter 1 small onion, chopped 2 tablespoons flour 3 cups heavy cream 1 teaspoon salt 1 teaspoon black pepper 12 ounces gorgonzola cheese 3-4 cups cooked chicken, shredded into bite-size pieces (leftover or rotisserie chicken is great for this dish) 20 ounces fresh cheese tortellini, cooked al dente to package direction