Chicken Breasts over Rigatoni With Gorgonzola Sauce
Photo by AZPARZYCH
Prep Time: 2 hrs
Total Time: 2 hrs 30 mins
Photo by AZPARZYCH
About This Recipe
"Nice enough to serve guests."
boneless skinless chicken breast halves
( each about 4 to 6 ounces)
fresh lemon juice
minced garlic, divided
salt & freshly ground black pepper
finely chopped onion
1 1/2 cups
fresh sage leaves, chopped
chopped fresh parsley
rigatoni pasta, cooked al dente and keep warm
( or other tubular pasta)
flour seasoned with salt and pepper
dry white wine
1 cup crumbled gorgonzola or 1 cup
grated fresh parmesan cheese
( to garnish)
CHICKEN MARINADE: Lightly pound each chicken breast between 2 pieces of plastic wrap. In a non-reactive dish (glass or porcelain), combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate, covered and refrigerated, for not more than 2 hours.
FOR 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 simmer, add the sage and parsley and remove from the heat; set aside.
THE CHICKEN: 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.
ASSEMBLY: Add the hot cooked pasta to 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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Chicken Breasts over Rigatoni With Gorgonzola Sauce (cont.)