1. Bring a large pot of salted water to a boil. Cook pasta 10 minutes or until al dente; drain. 2. 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. 3. Heat remaining 1 tablespoons olive oil in same pan and sauté garlic until translucent. Do not allow it to brown. 4. 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. 5. 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. 6. Divide among serving plates and sprinkle with Parmesan cheese and toasted pine nuts. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
