Since a lot of the ingredients in this recipe are on the expensive side, I bought most of them at Costco in bulk and then had two friends split the cost with me and we made the dish together during the day for our families to eat that night. It was a lot of fun!
1/2 c. chopped drained oil-packed sun-dried tomatoes (2T oil reserved)
2 skinless boneless chicken breast halves (about 9 oz total)
1 lb. gnocchi 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 oz)
1/4 c. chopped prosciutto
1/4 c. pine nuts, toasted
Heat 1 T oil reserved from the tomatoes in heavy large skillet over med-high heat. Add chicken to skillet and saute until cooked through, about 3 min per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into half 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 T tomato oil in same skillet over med-high heat. Add garlic; saute until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and proscuitto 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.