Pasta With Chicken, Sun-Dried Tomatoes, Gorgonzola And Pine Nuts
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
51
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
450 g
Pasta (gnocchi)1 cup
Basil (chopped fresh)1 cup
Prosciutto (chopped)1 cup
Pine Nut (toasted)Directions:
1
Heat 1 tablespoon 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 until just tender but still firm to bite
6
Drain pasta; transfer to large bowl
7
Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat
8
Add garlic; sauté until tender, about 1 minute
9
Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil
10
Add sauce to pasta and toss to coat
11
Season to taste with salt and pepper
12
Top with pine nuts and serve
13
Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat
14
Add chicken to skillet and sauté until cooked through, about 3 minutes per side
15
Transfer chicken to plate and cool; do not clean skillet
16
Cut chicken into 1/2-inch pieces
17
Cook pasta in large pot of boiling salted water until just tender but still firm to bite
18
Drain pasta; transfer to large bowl
19
Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat
20
Add garlic; sauté until tender, about 1 minute
21
Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil
22
Add sauce to pasta and toss to coat
23
Season to taste with salt and pepper
24
Top with pine nuts and serve