Otherwise known as Dang Good Pasta. Discovered by my fabulous sister-in-law, Sadie. Go to her recipes, here.
1/ 2 cup chopped, drained, oil-packed sun-dried tomatoes (3 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1/2 pound Penne or medium shell pasta. Using gnocchi is also an option. If you use fresh gnocchi use a full pound.
4 garlic cloves, minced
1/2 cup chopped fresh basil (It has to be fresh, believe me on this one)
1/2 cup canned low-salt chicken broth
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/4 cup chopped prosciutto
1/2 cup Parmesan
1/4 cup pine nuts, toasted
Heat 2 tablespoon oil reserved from tomatoes in 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 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 medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
While doing all this, toast your pine nuts in the oven. I usually set the oven to broil, move the oven tray to the top, and keep a close eye on the pine nuts. They toast very fast!
Add sauce to pasta and toss to coat. Season with salt and pepper. Top with pine nuts and parmesan and serve.
I've also thought about adding 1/2 cup of heavy whipping cream to give it more of a saucy texture. Next time I will add the cream and see how it goes.
