Print
Email
Add a photoServings: 1
Ingredients
- Â Â 1/ c minced liquid removed oil-packed sun-dry tomatoes, (2 Tbsp. oil reserved)
- 2 x skinless boneless chicken breast halves, (about 9 ounces total)
- 1 lb gnocchi pasta or possibly medium shell pasta
- 4 x garlic cloves, chopped
- 1/2 c. minced fresh basil
- 1/2 c. canned low-salt chicken broth
- 1/2 c. crumbled Gorgonzola cheese, (about 2 ounces)
- 1/4 c. minced prosciutto
- 1/4 c. pine nuts, toasted
Directions
- Heat 1 Tbsp. oil reserved from tomatoes in heavy large skillet over medium-high heat. Add in chicken to skillet and saute/fry till cooked through, about 3 min per side. Transfer chicken to plate and cold; don't clean skillet. Cut chicken into 1/2-inch pcs.
- Cook pasta in large pot of boiling salted water till just tender but still hard to bite. Drain pasta; transfer to large bowl.
- Meanwhile, heat remaining 1 Tbsp. tomato oil in same skillet over medium-high heat. Add in garlic; saute/fry till tender, about 1 minute. Add in sun-dry tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
- Add in sauce to pasta and toss to coat. Season to taste with salt and pepper.
- Top with pine nuts and serve.
- Serves 4.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
