Gnocchi with Chicken, Sun-Dried Tomatoes, Gorgonzola & Pine Nuts
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: Epicurious.com
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; sautÃ© 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.