Fettuccine With Gorgonzola And Broccoli

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3/4 cup canned low-sodium chicken broth or homemade stock

1/2 cup dry white wine

1/2 pound Gorgonzola or other blue cheese, crumbled (about 2 cups)

2 cups heavy cream

3 tablespoons butter

1 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1 pound fettuccine

1 1/4 pounds broccoli (about 2 stalks), thick stems removed, tops cut into small florets (about 5 cups)

1/3 cup grated Parmesan, plus more for serving

3 tablespoons chopped fresh parsley

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