Gorgonzola Chicken and Pasta

• 1 lb rigatoni pasta
• 2 tablespoons butter
• 2 garlic cloves, minced
• 3 teaspoons red pepper flakes
• 14 cup sun-dried tomato, chopped and drained
• 2 tomatoes (chopped and seeded)
• 2 cups chicken (cooked and shredded)
• 1 cup heavy cream
• 8 ounces pesto sauce
• 12 cup gorgonzola, crumbled
• salt and pepper

1. Saute the butter, garlic, sun dried tomatoes and pepper flakes over medium heat for about 5 minutes.
2. Set aside.
3. Boil pasta according to directions.
4. While pasta is cooking, in a separate saucepan combine heavy cream, pesto and gorgonzola.
5. Simmer over low heat just until cheese is melted.
6. Add the uncooked tomatoes,the chicken and the sauted sun dried tomatoes and mix.
7. Toss with the noodles and serve.

rigatoni pasta, butter, garlic, red pepper, tomato, tomatoes, chicken, heavy cream, pesto sauce, gorgonzola, salt

Taken from www.food.com/recipe/gorgonzola-chicken-and-pasta-271162 (may not work)