Pasta: Pasta with Gorgonzola and Tomatoes

By SharonE

Ingredients

• 1/2 cup chopped drained oil-packed sun-dried tomatoes (2 tbsp. oil reserved)
• 2 skinless boneless chicken breat halves (9 oz.)
• 1 lb. medium shell pasta
• 4 garlic cloves, minced
• 1/2 cup chopped fresh basil
• 1/2 cup canned low-salt chicken broth
• 1/2 cup crumbled Gorgonzola cheese (2 oz.)
• 1/4 cup chopped prosciutto

Details

Servings 4

Preparation

Step 1

Heat 1 tbsp. oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and saute until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2" pieces.

Cook pasta in large pot of boiling salted water. Drain pasta; transfer to large bowl.

Heat remaining 1 tbsp. tomato oil in same skillet over medium-high heat. Add garlic and prosciutto; saute until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth and cheese to skillet and bring to boil. Add sauce to pasta and toss to coat. Season with salt and pepper.