Farfalle with Chicken, Sun-Dried Tomatoes, Gorgonzola, and Pine Nuts

1 review, 5 star(s). 100% would make again

Ready in 30 minutes

This is a wonderful pasta dish with chicken and prosciutto. Gorgonzola and pine nuts make it gourmet!


1/2 cup chopped drained oil-packed sun-dried tomatoes (2 t
2 ounces total)
1 pound farfalle; radiatori, or fusilli pasta
4 garlic cloves; minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto
1/4 cup pine nuts; toasted

Original recipe makes 4 Servings



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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Calories Per Serving: 468 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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You can use other kinds of pasta but farfalle works best for me. Shells would work also. [I posted this recipe.]
glendal 5y ago

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