Recipe - Pasta With Chicken Sun-Dried Tomatoes Gorgonzola And Pine

1/ cup chopped drained oilpacked
: sundried 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
One half cup chopped fresh basil
One half cup canned lowsalt chicken
: broth
One half cup crumbled Gorgonzola cheese;
: (about 2 ounces)
One fourth cup chopped prosciutto
One fourth cup pine nuts; toasted

Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over
mediumhigh 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 1/2inch 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
mediumhigh heat. Add garlic; sauté until tender, about 1 minute. Add
sundried 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.

Bon Appétit October 1997

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 23, 1998