Farfalle with Chicken, Sun-Dried Tomatoes, Gorgonzola, and Pine Nuts
What You Need
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 farfalle, radiatori, or fusilli 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
Heat 1 tablespoon oil reserved from tomatoes in a large heavy skillet over medium-high heat. Add the chicken to the skillet and sauté until cooked through, about 3 minutes per side. Transfer the chicken to a plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
Cook the pasta in a large pot of boiling salted water according to package directions until al dente. Drain and transfer to large bowl.
Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add the garlic and sauté 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. Serves 4.