Pasta with Chicken, Dried Tomatoes and Gorgonzola Cheese

Heat the oil mixed with a little bit of the dried tomatoes in a frying pan. Fry the ham and the chicken fillet in it (it does not have to be cooked through) and remove from the frying pan again. Do not remove the drippings.

Add a little oil to the frying pan and fry the garlic in it.

Now add the tomatoes and the chicken soup, stir. Let the cheese melt in it and add a good dash of whipped cream, simmer briefly on low heat. Add the sautéed chicken again to the frying pan and heat until hot, stir in the basil, season carefully with salt to taste and season heartily with pepper.

Meanwhile, make penne al dente, drain and mix on the spot with the sauce. Serve sprinkled with toasted pine nuts.

*Can also be toasted whole, removed from the frying pan, allowed to cool a bit, then cut into strips. I had frozen chicken breast fillet myself a little late from the tk, therefore sliced for faster thawing.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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