Chicken Breasts over Rigatoni With Gorgonzola Sauce |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Nice enough to serve guests. Ingredients:
4 boneless skinless chicken breast halves (each about 4 to 6 ounces) |
6 tablespoons fresh lemon juice |
1/4 cup olive oil |
2 teaspoons minced garlic, divided |
salt & freshly ground black pepper |
1/4 cup finely chopped onion |
1 1/2 cups heavy cream |
4 fresh sage leaves, chopped (optional) |
1/4 cup chopped fresh parsley |
12 ounces rigatoni pasta, cooked al dente and keep warm (or other tubular pasta) |
1/3 cup flour seasoned with salt and pepper |
1/4 cup dry white wine |
1 cup crumbled gorgonzola or 1 cup blue cheese |
1/2 cup grated fresh parmesan cheese |
2 tablespoons minced parsley (to garnish) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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