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.
"Pasta Bowl Worthy" Pasta Dish
Ingredients:
- 2 Boneless, Skinless Chicken Breasts (Approx 10 Oz.)
- 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:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Add chicken and sauté until cooked (approximately 3 minutes per side.)
- Transfer chicken to a plate. Once cool, cut up into small pieces.
- Cook pasta al dente, strain, and transfer to a large bowl.
- At the same time the pasta is cooking, heat remaining 1 tablespoon of oil in the chicken skillet over medium-high heat.
- Add garlic and sauté until tender (about one minute).
- Add tomatoes, chicken, basil, broth, cheese and prosciutto and bring to boil.
- Add pasta and toss to coat.
- 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!
