Sadie's Chicken Pasta with Gorgonzola, Sun Dried Tomatoes, and Pinenuts

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.

Uncle Mike's Gourmet Spaghetti

Uncle Mike is totally gourmet. I love this recipe because it is so chunky... the olives, mushrooms, meatballs (which are DIVINE by themselves). If you can't find Presti's spaghettie seasoning just use the spaghetti packets. I think the actual sauce part maybe could be thickened up a little

1/2 lb. lean hamburger
1/2 lb. hot Italian sausage
1 pkg. Lipton dry onion soup mix
2 T. olive oil
8 cloves garlic, minced, divided
1 white onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 c. Presti's spicy spaghetti seasoning
1 (20 oz.) can whole peeled tomatoes, cut in quarters
2 (2.25 oz.) cans sliced olives
8 fresh white mushrooms, sliced
3 bay leaves
2 to 3 cans Hunt's tomato sauce
2 Schilling Italian spaghetti sauce mix
Homemade (or store bought) pasta

In medium bowl, mix hamburger and Italian sausage by hand, with onion soup mix. hand roll meat mixture into 1 inch balls. heat olive oil in large 10 to 12 inch fry pan. Saute 4 cloves garlic in oil. Add meatballs to hot oil. Cover meatballs with onions, then 1/2 of each of bell peppers. Sprinkle 1/4 c. Presti seasoning over top. Cover and cook over medium heat, stirring occasionally, until done.

In large stock pot, combine remaining garlic, bell peppers, and 1/4 c. Presti's peeled tomatoes, mushrooms, olives, bay leaves, tomato sauce, and schilling packages. Cover and simmer 2 to 3 hours. Add meatball mixture to stock pot. Simmer 2 hours to overnight. Remove bay leaves. Serve over pasta. Optional: add 2 t. crushed red pepper.