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Chicken Breasts Over Rigatoni With Gorgonzola Sauce Ingredients

4 Skinless boneless chicken breast halves, each about 4 to 6 ounces 6 Tablespoon Fresh lemon juice 1/4 Cup Olive oil 2 Teaspoon Minced garlic Salt and freshly ground black pepper 1/4 Cup Finely chopped onion 1−1/2 Cup Heavy cream 4 Fresh sage leaves; chopped, optional 1/4 Cup Chopped fresh parsley 12 Ounce Rigatoni pasta; preferably multi−colored 1/3 Cup Flour seasoned with salt and pepper 1/4 Cup Dry white wine 1 Cup Crumbled Gorgonzola or blue cheese; (4 ounces) 1/2 Cup Grated fresh Parmesan cheese; (2 ounces) 2 Tablespoon Minced parsley for garnish

TO MARINATE THE CHICKEN:
• Lightly pound each chicken breast between 2 pieces of plastic wrap.
• In a glass or porcelain dish, combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste.
• Marinate the chicken in this mixture, covered, in the refrigerator, for not more than 2 hours.

TO MAKE THE SAUCE:
• In a 2−quart saucepan over medium heat, heat 1 tablespoon of olive oil.
• Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender.
• Add the cream and bring to a boil, add the sage and parsley and remove from the heat. Set aside until later.

TO MAKE THE PASTA AND COOK THE CHICKEN:
• In a stock pot, bring 3 quarts of salted water to a boil and cook the pasta for about 12 minutes or according to directions on the box.
• Meanwhile remove the chicken from the marinade and pat dry.
• Dip the chicken lightly in the seasoned flour on both sides.
• In a 12−inch skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the chicken for about 5 minutes per side or until completely cooked through.
• Remove the chicken to a plate and loosely cover with foil, keep warm.
• Add the white wine to the skillet and boil, stirring with a wooden spoon until there are only 2 tablespoons of liquid in the pan.
• Add the reserved cream mixture and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer.
• Remove from heat and season to taste with salt and pepper.

TO ASSEMBLE THE DISH:
• Drain the pasta and return it to the cooking pan, add the sauce and toss until well combined.
• Divide the pasta between 4 dishes and top each portion with chicken.
• Garnish the chicken with minced parsley and serve immediately.

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