Pasta with Chicken, Sun-dried Tomatoes, and Gorgonzola
Adapted from You're Invited
1/2 cup oil-packed sun-dried tomatoes, chopped and drained (reserve 2 Tbsp of oil)
2 DLM Boneless, Skinless Chicken Breast halves
1 lb gnocchi or medium shell pasta
4 cloves garlic, minced
1/2 cup fresh basil, chopped
1/2 cup low-sodium chicken broth
1/2 cup Gorgonzola cheese, crumbled (about 2 oz)
1/4 cup prosciutto, chopped
Salt and freshly ground pepper to taste
Heat 1 Tbsp of the oil reserved from the tomatoes in a 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 a large pot of boiling water until tender but still firm to bite. Drain pasta and transfer to a large bowl.
Heat remaining 1 Tbsp of tomato oil in same skillet over medium-high heat. Add garlic and sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese, and prosciutto to skillet and bring to a boil. Add sauce to pasta and toss with salt and pepper.
Makes 4 servings
Allergy Warning: Contains milk and wheat