The most common phrase I hear when making this quick and easy pasta is “It smells so good!”. What amazes me is how crowd pleasing this dish can be. It is one of my 12 year old daughter’s favorite dinners and tho just a year ago she would not eat the sun dried tomatoes, now she won’t give them up (I tried taking some off her plate last night...she wasn’t having it!). I originally found this recipe back in 2004 on Epicurious and since then (and since life has gotten busier having gone from no children then to 3 children now) I have tweaked it a bit to make it even less time consuming, as dinner sometimes has to come together rather quickly. You could easily make this vegetarian by omitting the chicken and using vegetable broth instead of chicken broth but then perhaps use the pine nuts for a bit of protein.
Amazing Aroma....Sun-Dried Tomato, Gorgonzola & Chicken Pasta
Sun-Dried Tomato, Gorgonzola & Chicken Pasta
(Takes approximately 25 minutes/the time it takes to boil pasta water and cook the pasta)
1 cup chopped Sun-dried tomatoes, oil packed
1 large tblsp minced garlic (or 4 garlic cloves, minced)
1 cup chicken broth (or vegetable)
1 cup Gorgonzola crumbled cheese
1 cup fresh Basil, chopped
1 Rotisserie Chicken, cut up OR about 4 boneless chicken breasts cubed and cooked
1 or 1 1/2 boxes of pasta (we like Farfalle)
1 tbsp of Kosher Salt (about 1/2 that if using table salt)
1/2 cup pine nuts, toasted (optional)
1/2 cup prosciutto, chopped (optional)
1. Fill a large pot with water about 2-3 inches from the top and put on high to boil. Add salt.
2. If you are using raw chicken breasts cut them into cubes, use 2 tblsp of the oil from the sun-dried tomatoes in a frying pan and cook chicken until done. If using a Rotisserie Chicken, have chicken cut up/shredded.
3. When the water boils, add pasta and cook according to directions.
4. In a frying pan (can use the same one chicken cooked in), pour a tblsp of sun-dried tomato oil or olive oil and add minced garlic, sautéing for about 1 minute. Then add chopped sun-dried tomatoes, chicken broth, Gorgonzola, basil and chopped chicken, stirring together and letting simmer for about 5 minutes.
5. Drain pasta when done and then add sauce to pasta, mixing well. (note: if using Prosciutto add to sauce before pouring over pasta).
6. Divide pasta up in bowls and then sprinkle with toasted pine nuts if using (dresses it up a bit!).
7. Slowly savor the aroma and the taste and.....