Fasta Pasta Gorgonzola With Spinach, Red Peppers And Pine Nuts - cooking recipe

Ingredients

1 lb corkscrew macaroni
1 large whole boneless skinless chicken breast
2 tablespoons olive oil, divided
3 large garlic cloves, peeled and thinly sliced
1 (8 ounce) bag pre-washed Baby Spinach
1 large red bell pepper, roasted, skinned, seeded and cut into thin strips (can substitute bottled just as good)
1 1/2 cups chicken broth (preferably low-sodium)
1 bunch fresh basil, sliced into ribbons
8 ounces gorgonzola, cut into 1 cubes (or other mild, creamy blue cheese)
salt and pepper
1/3 cup pine nuts, toasted
freshly grated parmesan cheese

Preparation

Bring a large pot of salted water to a boil. Cook pasta 10 minutes or until al dente; drain.
Cut chicken into 1/2--inch pieces and sprinkle with salt and pepper. Heat 1 tablespoons olive oil in a large saute pan and saute 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 saute garlic until translucent. Do not allow it to brown.
Add the washed spinach and saute 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 saute 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.