You Want to Break Out the Pasta Bowls You Never Use, for a Recipe Worthy of Pasta Bowls

April 6, 2009 by

Much to my husband's dismay, I'm a habitual kitchen shopper. 

I love to buy cooking tools, serving pieces, new utensils, you name it.

I drive around with stacks of 20% off coupons for Bed, Bath & Beyond "just in case." 

When we remodeled our kitchen, we installed the old cabinets in the garage so that I could store all of my hostess supplies.

So it's no big surprise that I would have an oversized pasta bowl and matching pasta bowls, right? 

However breaking out that giant bowl, cleaning it, and then cleaning the matching pasta bowls adds a little extra work to my cook time.  And therefore requires a recipe worthy of the extra time.

If you love pasta, and love those pasta dishes you order at your local Italian restaurant, that come in a giant pasta bowl, you're going to love this recipe.

Even if you normally shy away from strong cheeses like gorgonzola, don't be afraid to try this one.  The cheese breaks down in the broth to create a wonderful sauce that isn't as strong as you'd imagine.  And the sun-dried tomatoes offset the salt from the prosciutto with a little bit of sweet. 

So next time you're craving a rich pasta dish and you have the urge to pull out your pasta bowls, go ahead.  You have the perfect recipe.

Until our next meal,

Rebecca
 

"Pasta Bowl Worthy" Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola, Prosciutto and Pine Nuts

 

"Pasta Bowl Worthy" Pasta Dish

"Pasta Bowl Worth" Pasta Dish

Ingredients:

  • 1/2 Cup Chopped, Drained Oil-Packed Sun-Dried Tomatoes
  • 2 Tbs Oil Reserved from Tomatoes
  • 4 Garlic Cloves, Minced
  • 1/2 Cup Chopped Fresh Basil
  • 1/2 Cup Low-Salt Chicken Broth
  • 1/2 Cup Gorgonzola Cheese
  • 1/4 Cup Chopped Prosciutto
  • 1/4 Cup Pine Nuts, Toasted
  • 1 Pound Pasta

Directions:

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. 
  2. Add chicken and sauté until cooked (approximately 3 minutes per side.)
  3. Transfer chicken to a plate.  Once cool, cut up into small pieces.
  4. Cook pasta al dente, strain, and transfer to a large bowl.
  5. At the same time the pasta is cooking, heat remaining 1 tablespoon of oil in the chicken skillet over medium-high heat. 
  6. Add garlic and sauté until tender (about one minute).
  7. Add tomatoes, chicken, basil, broth, cheese and prosciutto and bring to boil. 
  8. Add pasta and toss to coat.
  9. Top with nuts.

Entertaining Tip: If having people over for dinner, prep all of the ingredients and put in small bowls, and then do steps 1 to 3 before your guests arrive.  Then do the remaining steps about 20 minutes before you're ready to eat.

 

Have you tried this recipe? Do you have a question or comment for me?

I invite you to leave it as a comment below!

2 Comments

  1. Kristin

    This is my all-time favorite!!! I remember when Rebecca introduced us to this dish. Really, really good!

  2. Brittney Yarosh

    This dish looks yummy. I can't wait to make it!

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