Pasta with Chicken, Gorgonzola and Pine Nuts

Ingredients:
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 skinless boneless chicken breast halves
1 pound gnocchi pasta or medium shell pasta
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese
1/4 cup chopped prosciutto
1/4 cup pine nuts, toasted

Directions:
Heat 1 tbsp oil reserved from tomatoes
in heavy large skillet over medium-high heat.
Add chicken to skillet and saute until cooked through.
Transfer chicken to plate and cool; do not clean skillet.
Cut chicken into 1/2-inch pieces.
Cook pasta in large pot of boiling salted water until
just tender but still firm to bite.
Drain pasta; transfer to large bowl.
Meanwhile, heat remaining 1 tbsp tomato oil
in same skillet over medium-high heat.
Add garlic; saute until tender, about 1 minute.
Add sun-dried tomatoes, chicken, basil, broth,
cheese and prosciutto to skillet and bring to boil.
Add sauce to pasta and toss to coat.
Season to taste with salt and pepper.
Top with pine nuts and serve.