Farfalle with Chicken, Sun-Dried Tomatoes, Gorgonzola, and Pine Nuts
This is a wonderful pasta dish with chicken and prosciutto. Gorgonzola and pine nuts make it gourmet!
Yield: 4 Servings Ready in 30 minutes
14 people trying soon
|1/2 cupchopped drained oil-packed sun-dried tomatoes (2 t|
|1 poundfarfalle; radiatori, or fusilli pasta|
|4 garlic cloves; minced|
|1/2 cupchopped fresh basil|
|1/2 cupcanned low-salt chicken broth|
|1/2 cupcrumbled Gorgonzola cheese (about 2 ounces)|
|1/4 cupchopped prosciutto|
|1/4 cuppine nuts; toasted|
Farfalle with Chicken, Sun-Dried Tomatoes, Gorgonzola, and Pine Nuts Preparation
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.
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Farfalle with Chicken, Sun-Dried Tomatoes, Gorgonzola, and Pine Nuts Reviews
You can use other kinds of pasta but farfalle works best for me. Shells would work also. [I posted this recipe.]
2 years, 12 months, 4 days, 17 hours, 22 minutes ago