INGREDIENTS

INSTRUCTIONS

:          -sun-dried tomatoes; (2
:          -tablespoons oil reserved)
:          -breast halves; (about 9
:          -ounces total)
1 lb gnocchi pasta or medium
:          -shell pasta
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, 1998

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