Chicken Breast Pesto Gorgonzola Rigatoni - cooking recipe

Ingredients

1 boneless skinless chicken breast
2 garlic cloves, rough chopped
1 1/2 cups chicken broth
1 cup water
0.5 (16 ounce) package of dry rigatoni pasta
2 quarts water
1/2 tablespoon olive oil (or so)
3 tablespoons chopped onions (or more if you like)
1/2 cup diced red bell peppers or 1/2 cup other vegetables
1/2 cup fresh sliced mushrooms
6 tablespoons prepared pesto sauce
3 tablespoons gorgonzola (or to taste)
salt and pepper

Preparation

Bring the broth and water to a simmer along with the garlic pieces.
Heat the oven to 350 degrees.
Add the chicken breast to the broth combo and simmer for 15 minutes.
Pull the chicken out and let it cool enough to handle. Reserve the broth/water mixture to use later.
Heat the water and cook the pasta according to package directions. Drain and place in a 2 quart casserole that has been oiled.
Saute the onion, bell peppers till soft and add the mushrooms and cook till they loose their moisture. Add salt and pepper to taste.
Spoon the vegetables over the pasta.
Pull the chicken into small bits and lay on top of the pasta and veg. Sprinkle the gorgonzola over the chicken mix.
Spoon the pesto sauce over the chicken and pasta.
Toss to combine.
Spoon a few tablespoons of reserved chicken/water broth over all so that there will be a little moisture in the bottom of the dish.
Place in the oven covered for 15 - 20 minutes just to warm though and melt the cheese.