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Pasta With Chicken, Sun Dried Tomatoes, Gorgonzola, Pine Nut Recipe

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0 votes | 985 views
Servings: 4

Ingredients

Cost per serving $2.38 view details
  • 1/2 c. minced liquid removed oil-packed
  •     sun-dry tomatoes 2 tbspns of
  •     the oil reserved
  • 2 x boneless skinless chicken breast halves (abt 9 ounce total)
  • 1 lb gnocchi pasta or possibly medium shell pasta
  • 4 x garlic cloves chopped
  • 1/2 c. minced fresh basil
  • 1/2 c. canned low-salt chicken broth
  • 1/2 c. crumbled Gorgonzola cheese - (abt 2 ounce)
  • 1/4 c. minced prosciutto
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/4 c. pine nuts toasted

Directions

  1. Heat 1 Tbsp. oil reserved from tomatoes in heavy large skillet over medium-high heat. Add in chicken to skillet and saute/fry till cooked through, about 3 min per side. Transfer chicken to plate and cold; don't clean skillet. Cut chicken into 1/2-inch pcs.
  2. Cook pasta in large pot of boiling salted water till just tender but still hard to bite. Drain pasta; transfer to large bowl.
  3. Meanwhile, heat remaining 1 Tbsp. tomato oil in same skillet over medium-high heat. Add in garlic; saute/fry till tender, about 1 minute. Add in sun-dry tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
  4. Add in sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.
  5. This recipe yields 4 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 194g
Recipe makes 4 servings
Calories 544  
Calories from Fat 104 19%
Total Fat 12.16g 15%
Saturated Fat 3.93g 16%
Trans Fat 0.01g  
Cholesterol 26mg 9%
Sodium 274mg 11%
Potassium 533mg 15%
Total Carbs 92.68g 25%
Dietary Fiber 12.9g 43%
Sugars 0.58g 0%
Protein 19.19g 31%

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