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Bon Appétit

Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola and Pine Nuts

4.3

(282)

Recipe information

  • Yield

    Serves 4

Ingredients

1/ 2 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1 pound gnocchi pasta or 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 (about 2 ounces)
1/4 cup chopped prosciutto
1/4 cup pine nuts, toasted

Preparation

  1. Step 1

    Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté 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.

    Step 2

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

    Step 3

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

    Step 4

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

TagsPastaPasta ShellsItalianEuropeanChicken BreastChickenPoultrySun-Dried TomatoTomatoVegetableMainDinnerLunchSimmerBon Appétit
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