The Chef in Stead
Recipe Card

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1/2 cup chopped sun-dried tomatoes
2 skinless boneless chicken breast halves
Enough pasta to feed 4 people
4 garlic cloves, minced
1/2 cup chopped shallots
1/2 cup chopped fresh basil
2 cups or fresh tomato sauce
1/2 cup crumbled Gorgonzola cheese
1/4 cup chopped prosciutto
1/3 cup pine nuts, toasted

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
Heat 1 tablespoon of extra virgin olive oil in heavy large skillet over medium-high heat.Add chicken to skillet and saute until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.

Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic and shallots; saute until tender, about 1 minute. Add sun-dried tomatoes, cooked chicken, basil, tomato sauce and prosciutto to skillet and bring to boil. do not overboil...
Add sauce to pasta and toss with the cheese and pine nuts in a large bowl. Season to taste with salt and pepper and serve.

serving size Serves 4.

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