CHICKEN & PASTA WITH GORGONZOLA, SUN-DRIED TOMATOES & PINE NUTS

By porklion

CHICKEN & PASTA WITH GORGONZOLA, SUN-DRIED TOMATOES & PINE NUTS

4 servings

preparation time 30 minutes
cook time 30 minutes

Ingredients

• 1/2 cup chopped drained oil-packed sun-dried tomatoes (2 tbsp oil reserved)
• 2 skinless boneless chicken breast halves
• 1 pound gnocchi pasta or medium shell pasta
• 4 garlic cloves, minced
• 1/2 cup chopped fresh basil
• 1/2 cup chicken broth
• 1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
• 1/4 cup chopped prosciutto
• 1/4 cup pine nuts, toasted

Preparation

Step 1

1. Heat 1 tbsp oil reserved from tomatoes in heavy large skillet over medium-high heat.

2. Add chicken to skillet and sauté until cooked through, about 3 minutes per side.

3. Transfer chicken to plate and cool; do not clean skillet.

4. Cut chicken into 1/2-inch pieces.

5. Cook pasta in large pot of boiling salted water, drain and transfer to large bowl.

6. Meanwhile, heat remaining 1 tbsp tomato oil in same skillet over medium-high heat.

7. Add garlic; sauté until tender, about 1 minute.

8. Add sun-dried tomatoes, chicken, basil, broth cheese and prosciutto to skillet and bring to boil.

9. Add sauce to pasta and toss to coat.

10 Season with salt and pepper, top with pine nuts and serve.