pasta with chicken, sun-dried tomatoes, gorgonzola and pine nuts
- Number of Servings: 6
Ingredients
1/ 2cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)3 skinless boneless chicken breast halves (about 20 oz total)1 pound gnocchi pasta or medium shell pasta6 garlic cloves, minced1/2 cup chopped fresh basil1/2 cup canned low-salt chicken broth1/2 cup crumbled Gorgonzola cheese (about 2 ounces)1/4 cup chopped prosciutto1/4 cup pine nuts, toasted
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.
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; sauté 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.
Number of Servings: 6
Recipe submitted by SparkPeople user BUUKWORM14.
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; sauté 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.
Number of Servings: 6
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 570.4
- Total Fat: 19.0 g
- Cholesterol: 63.4 mg
- Sodium: 374.5 mg
- Total Carbs: 61.9 g
- Dietary Fiber: 3.6 g
- Protein: 39.8 g
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