Pasta With Chicken, Sun-Dried Tomatoes, Gorgonzola, Pine Nut

Recipe Ingredients

1/2 cup	118ml	Chopped drained oil-packed
		Sun-dried tomatoes - 2 tbspns of
		The oil reserved
2		Boneless skinless chicken breast halves - (abt 9 oz total)
1 lb	454g / 16oz	Gnocchi pasta or medium shell pasta
4		Garlic cloves - minced
1/2 cup	73g / 2.6oz	Chopped fresh basil
1/2 cup	118ml	Canned low-salt chicken broth
1/2 cup	73g / 2.6oz	Crumbled Gorgonzola cheese - (abt 2 oz)
1/4 cup	36g / 1.3oz	Chopped prosciutto
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Pine nuts - toasted

Recipe Instructions

Heat 1 tablespoon 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-inch pieces.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.

Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; saute until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.

Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

This recipe yields 4 servings.

Source:
Bon Appetit, October 1997

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