Easy Chicken Gorgonzola Pasta
Chicken browned in sun-dried tomato oil and fettuccine tossed in a creamy gorgonzola, sun-dried tomato and basil sauce, topped with toasted pine nuts.
Ingredients
- 1 16 oz. Farfalle (bow tie) or fettuccine
- 8 chicken breast tenders
- 1 tbsp. olive oil
- 1/3 cup oil-packed, julienne-cut sun-dried tomatoes drained, but reserve oil
- 2 tbsp. sun-dried tomato oil (from drained sun-dried tomatoes)
- 1 clove garlic, minced
- 2 shallots, finely chopped
- 1/4 cup dry white wine
- 1 1/2 cups chicken broth
- 1/2 cup half & half
- 3/4 cup Gorgonzola cheese, crumbled
- 2 tbsp. minced fresh basil
- 1/3 cup pine nuts, toasted
- 1/2 cup freshly grated Parmesan cheese
- basil sprigs for garnish
Instructions
- Heat olive oil and reserved sun-dried tomato oil in a large skillet over medium heat.
- Add garlic, shallots and chicken tenders and cook until browned and just cooked through, about 3-5 minutes, depending upon the thickness.
- Remove chicken from pan, cut into bite-sized pieces and tent with foil. Keep pan shallots, garlic and pan drippings in the pan.
- Add wine to the pan to deglaze, and cook until reduced to approximately 1-2 tablespoons. Add chicken broth and half & half and cook over medium heat until bubbly and slightly thickened, (about 5 minutes), stirring occasionally.
- Add sun-dried tomatoes and Gorgonzola and cook until cheese is completely melted. Add chicken back into sauce along with basil. Reduce heat to low and keep sauce warm.
- Meanwhile cook pasta in large pot of boiling water until al dente. Drain pasta and toss into chicken-cheese sauce. Serve pasta on plates and sprinkle with finely grated Parmesan cheese and toasted pine nuts. Garnish plate with basil springs and serve with French bread.