INGREDIENTS

INSTRUCTIONS

1998    
-sun-dried tomatoes; (2  :          -tablespoons oil reserved) 2  
skinless boneless chicken  :          -breast halves; (about 9  :      
-ounces total) 1 lb gnocchi pasta or medium  :          -shell pasta 4
garlic cloves; minced 1/2 c  chopped  fresh basil 1/2 c  canned
low-salt chicken  :          -broth 1/2 c  crumbled Gorgonzola cheese;
:          -(about 2 ounces) 1/4 c  chopped prosciutto 1/4 c  pine
nuts;  toasted  Heat 1 tablespoon oil reserved from tomatoes in heavy
large skillet  over medium-high heat. Add chicken to skillet and sauté
until cooked  through, about 3 minutes per side. Transfer chicken to
plate and  cool; do not clean skillet. Cut chicken into 1/2-inch
pieces.  Cook pasta in large pot of boiling salted 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, basil, broth, cheese and prosciutto to
skillet and bring to boil.  Add sauce to pasta and toss to coat. Season
to taste with salt and  pepper. Top with pine nuts and serve.  Serves
4.  Bon Appétit October 1997  Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Feb 23,

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”