Chicken Gorgonzola with Rotini Pasta

Ingredients for 2 servings:
1 cup uncooked rotini pasta
2 boneless chicken breasts
2 tablespoons of olive oil
2 cloves chopped garlic
2 tablespoons toasted pinenuts
1 teaspoon of butter
Salt and pepper to taste
1/4 cup white wine
1/2 to 2/3 cup of whipping cream
2 tablespoons of Gorgonzola cheese
5 sundried tomatoes, sliced and chopped
1tablespoon of fresh parsley
Parmesan cheese

1. Bring a pot of salted water to a boil for the rotini.

2. Toast the pinenuts in a small pan over high heat, stirring and shaking the pan constantly until the pinenuts are golden brown and give off a toasted aroma. Remove the pine nuts from the pan to stop the browning and set aside to cool.

3. Heat olive oil in a large skillet and saute the chicken breasts until they are golden brown. Remove from the pan and set aside until cool enough to handle. Once cool, slice the chicken and set aside.

4. Add garlic to the olive oil in the skillet and saute for 1 minute.

5. Add the pinenuts, reserved chicken and the accumulated juices to skillet and saute over high heat for 1 minute.

6. Add the butter, salt and pepper, and wine to the skillet and cook for two minutes on medium heat.

7. Add the whipping cream, Gorgonzola and sun-dried tomatoes to the skillet and bring to a boil.

8. Lower heat to a simmer and and cook until the sauce thickens while the pasta is boiling.

9. Drain the cooked pasta and top with the sauce. Garnish with the chopped parsley and parmesan cheese.