Fasta Pasta Gorgonzola With Spinach, Red Peppers and Pine Nuts

Recipe by Artichoke gal
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of salted water to a boil. Cook pasta 10 minutes or until al dente; drain.
  • Cut chicken into ½--inch pieces and sprinkle with salt and pepper. Heat 1 tablespoons olive oil in a large sauté pan and sauté chicken pieces until just cooked through, around 5 minutes. Remove chicken and pan juices to a bowl and set aside.
  • Heat remaining 1 tablespoons olive oil in same pan and sauté garlic until translucent. Do not allow it to brown.
  • Add the washed spinach and sauté until wilted. Add chicken broth and red peppers and bring to a boil. Add basil and gorgonzola and stir over medium-high heat until cheese melts completely.
  • Add drained pasta, chicken and juices to sauté pan and heat for 1 minute, mixing thoroughly with vegetable-cheese mixture. Season to taste with salt and pepper.
  • Divide among serving plates and sprinkle with Parmesan cheese and toasted pine nuts. Serve immediately.
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