Ingredients:
1/2 Cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 Each skinless boneless chicken breast halves (about 9 ounces total)
1 Lb gnocchi pasta or medium shell pasta
4 Each Garlic – minced
1/2 Cup Chopped fresh basil
1/2 Cup Canned low-salt chicken broth
1/2 Cup Crumbled Gorgonzola cheese (about 2 ounces)
14 Cup Chopped prosciutto
1/4 Cup Pine nuts, toasted


Instructions and Notes:
Heat 1 tablespoon oil reserved from tomatoes 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 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; saute 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 Appetit October 1997 The Cook’s Exchange; Diane Barnette, Reno NV

Explore More

Chicken Balls of Fire

December 9, 2007 0 Comments 0 tags

Ingredients: 1/4 Cup Bread crumbs 1/2 Tbsp Chili powder 1 Tbsp Cayenne pepper 1 Tbsp Black pepper 1 Tbsp Salt 1/4 Tsp Ground red pepper 1 Lb boneless, skinless chicken

Orange Chicken with Bacon

December 9, 2007 0 Comments 0 tags

Ingredients: 8 Each Skinless chicken breasts 1 Each Finely chopped onion 1/4 Cup fresh orange juice 1/3 Each Calvert’s Cedar Street Mustard 3 Cloves Fresh garlic, pressed 3 Tbsp Soy

Bacon Wrapped Water Chestnuts

December 9, 2007 0 Comments 0 tags

Ingredients: 1/4 Cup Soy sauce 2 Tbsp Rice vinegar 1 Tbsp Sugar 1 Tbsp Whole water chestnuts, drained – 8oz. 10 Slices uncooked bacon slices, cut in half crosswise Instructions