arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Gnocchi with Chicken, Sun-Dried Tomatoes, Gorgonzola & Pine Nuts

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


1/2 cup (2 Tablespoons oil reserved) chopped drained oil-packed sun-dried tomatoes

2 (about 9 ounces total) skinless, boneless chicken breast halves

9 oz Nuovo Pasta Gnocchi

4 garlic cloves, minced

1/2 cup canned, low salt chicken broth

1/4 cup white wine, like Chardonnay

1/4 cup heavy cream

1/2 cup (about 2 ounces) Brennan’s Gorgonzola cheese

1/4 cup prosciutto

1/2 cup chopped fresh basil

1/4 cup pine nuts, toasted

Adapted From:

Creamy, cheesy and hearty, you’ll make this once a week during cold months. Versatile, too. You can substitute Parmesan for the Gorgonzola.

Heat 1 tablespoon reserved oil in heavy large skillet over medium-high heat. Add chicken to skillet and saute until cooked through, about 3 minutes per side. Transfer chicken to plate to cool; do not clean skillet. Cut chicken into ½-inch pieces.

Cook pasta in large pot of boiling 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, broth, cream, wine, cheese and prosciutto to skillet and bring to boil.

Add sauce to pasta and toss to coat. Add in basil. Season to taste with salt and pepper. Top with pine nuts and serve.