In a large pan bring 2 quarts of water to a boil and add the farfalle noodles. Cook until al dente ( according to box instructions). Add the broccoli and stir 30 seconds and pour in a strainer and run under cold water for a minute or two.
Place strained noodles and broccoli in a large bowl and set aside.
In a separate medium bowl add the EVOO, wine vinegar and gorgonzola cheese and whisk until emulsified. Add the chopped sage and whisk a few seconds. Pour entire contents over the pasta add the grilled chicken and fold until dressing is incorporated. Add almonds and refrigerate until cooled. Stir slightly prior to serving.