3 years ago, my little sister and I travelled to Europe and explored several countries. While we were in Paris, we found the quaintest most perfect Italian restaurant in all of France. Everything we ate there was delicious and we went back several times during our stay in Paris. One of the most divine dishes we had was a gorgonzola pasta that was absolutely to die for. And ever since we got back to the states we've been searching for a replica or at least a close version of this pasta dish. We've had no such luck.... until...
I went down to visit little sis and we decided that we had to make our own version, I found a recipe on line and then modified it until it became everything we wanted and more. My little sis and I are both pasta LOVERS and this pasta was absolutely incredible.
This is me and my little sis at La Bella Angela, the best restaurant we found in all of Paris.
Oh, oh, just seeing the picture brings back so many great memories...
Okay, now on to this delectable Pasta dish.
1/ 2 cup chopped, drained, oil-packed sun-dried tomatoes (3 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1/2 pound Penne or medium shell pasta. Using gnocchi is also an option. If you use fresh gnocchi use a full pound.
4 garlic cloves, minced
1/2 cup chopped fresh basil (It has to be fresh, believe me on this one)
1/2 cup canned low-salt chicken broth
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/4 cup chopped prosciutto
1/2 cup Parmesan
1/4 cup pine nuts, toasted
Heat 2 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté 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; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
While doing all this, toast your pine nuts in the oven. I usually set the oven to broil, move the oven tray to the top, and keep a close eye on the pine nuts. They toast very fast!
Add sauce to pasta and toss to coat. Season with salt and pepper. Top with pine nuts and parmesan and serve.
I've also thought about adding 1/2 cup of heavy whipping cream to give it more of a saucy texture. Next time I will add the cream and see how it goes.
Look at this colorful plate of ingredients... Anything containing fresh basil, garlic, and sun dried tomatoes has GOT to be good.
Make enough so that you can enjoy it the next day too. We ate this pasta for 3 days straight and never got sick of it. When warming it up in the microwave, add a little bit of milk to make it smoother.