Bucatini With Chicken And Gorgonzola - cooking recipe

Ingredients

1/4 cup walnuts
1/4 cup breadcrumbs
1/2 teaspoon ground black pepper
12 ounces bucatini pasta
1 lb boneless skinless chicken breast, trimmed and cubed
1/2 teaspoon salt
1 teaspoon olive oil
2 1/2 cups low sodium chicken broth
1/2 cup shredded gorgonzola or 1/2 cup Fontina cheese
1 tablespoon butter
2 tablespoons chopped fresh parsley leaves

Preparation

Toast the walnuts on a baking sheet in a preheated 350\u00b0F oven for 10 minutes, until golden; cool slightly and finely chop.
Combine the walnuts, breadcrumbs, and 1/4 teaspoon pepper in a bowl.
Cook the pasta according to package directions.
Sprinkle the chicken with salt and remaining pepper and then cook in olive oil in a large nonstick skillet over medium-high heat until lightly browned an all sides, about 3 minutes.
Add the broth and simmer until reduced to 1 cup of liquid, about 10 minutes.
Add 1/4 cup of the cheese, butter, and parsley to the chicken and stir until well blended.
Add the pasta to the chicken mixture and toss.
Transfer to serving bowls and sprinkle with the walnut/breadcrumb mixture and the remaining cheese.