Ingredients

• ½ cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
• 2 skinless chicken breast halves or any boneless chicken parts
• 1 pound gnocchi pasta or medium shell pasta
• 4 garlic cloves, minced
• ½ cup chopped basil
• ½ cup canned chicken broth
• ½ cup crumbled blue cheese
• ¼ cup chopped prosciutto
• ¼ cup pine nuts, toasted

Instructions

1. Heat 1 tablespoon oil reserved from the tomatoes in a heavy large skillet over medium. Add the chicken and sauté until cooked through. Transfer chicken to a plate and cool; do not clean the skillet. Cut chicken into ½ inch pieces.
2. Cook pasta, drain and transfer to a large bowl.
3. Heat remaining 1 tablespoon tomato oil in the same skillet over medium heat. Add the garlic, sauté until tender. Add dun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to a boil.
4. Add the sauce to the past and toss. Season with salt and pepper to your taste and top with pine nuts.

Comments: Wonderfully adaptive and flavorful!!!! Try it without the prosciutto.