Pasta With Chicken, Sundried Tomatoes& Gorganzola
1/2c. chopped, drained oil packed sun dried tomatoes (2 T. of oil reserved)
2 skinless, boneless chicken breast (8-10 ozs.) cut into bite size pieces.
1 lb. pasta ( shells,bowties, gnocchi)*
4 cloves garlic minced
1/2c. chopped fresh basil (1/4c. dried)
1/2c. canned chicken broth
1/2c. crumbled gorganzola cheese (2oz.)
1/4c. chopped proscutto
1/4c. pinenuts sauteed in butter until golden (optional)
*Note: One pound of pasta in this recipe is WAY too much. I used half pound of pasta and fed four comfortably.
In large skillet heat 1Tb. of oil, add chicken and saute ( about 3 mins. per side).
Transfer chicken to plate (don't clean the skillet)
Add another 1Tb. of oil heat over medium heat, add garlic, saute till tender.
Add chicken, tomatoes, ham,basil,broth,and bring to boil, (if prepping ahead of time stop here until ready to heat and serve)
Bring everything to a boil and add cheese.
Cook your pasta while preparing the chicken and sauce.
Drain your pasta.
Add sauce to your drained pasta toss to coat, salt and pepper to taste.
Top with pine nuts.