Winnelliott.com

Linguine with Chicken, Sun-Dried Tomatoes and Gorgonzola

Posted on September 1, 2009 no comments

So, this is something that I’ve been making for a while now, and it’s hands down the biggest crowd pleaser I’ve com across. And now I’m sharing it with you. I don’t have exact amounts for anything… I tried to quantify some of the ingredients once and it didn’t end well. And, you know, the fun is in the figuring-out.

Give it a try. You’ll love it. I promise.
—
oil-pack sun-dried tomatoes (reserve oil!)
boneless skinless chicken breasts cut into strips (1 – 1.5 per serving)
minced garlic
chopped fresh basil
chicken broth
capers
chopped red onion
crumbled Gorgonzola cheese
sliced prosciutto ham
hot red pepper flakes
salt & pepper to taste
linguine

Heat the reserved oil from the sun-dried tomatoes in a large skillet. Add the chicken and some garlic. Sauté until cooked through. Remove to a bowl. Add more garlic to the skillet and sauté for 1 minute.

Add the sun-dried tomatoes, basil, broth, capers, onion, Gorgonzola cheese and prosciutto to the skillet. Bring to a boil. Add the red pepper flakes, salt and pepper. Add the cooked chicken, the hot cooked linguine and toss to mix well.

Notes: I usually try to maintain 2 parts chicken broth to 1 part gorgonzola. Everything else is just kind of by feel. You’ll know when it tastes right.