cateory: cuisine
Chicken Breasts Over Rigatoni With Gorgonzola Sauce
Reviews: 198
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
How to make
Chicken Breasts Over Rigatoni With Gorgonzola Sauce
Chicken Breasts Over Rigatoni With Gorgonzola Sauce
- 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.
Comments for
Chicken Breasts Over Rigatoni With Gorgonzola Sauce
Chicken Breasts Over Rigatoni With Gorgonzola Sauce
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