Chicken Breasts over Rigatoni with Gorgonzola Sauce

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Chicken Breasts over Rigatoni with Gorgonzola Sauce"

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Try this Chicken Breasts over Rigatoni with Gorgonzola Sauce recipe, or contribute your own. "Gorgonzola" and "Burt" are two tags used to describe Chicken Breasts over Rigatoni with Gorgonzola Sauce.

"Very good! We didn't prepare chicken like it says, but made sauce and finished the rest of recipe.
Turned out very good. Will do again again for sure. Made a lot fed 2 adults 2 kids. And had leftovers for 2 the next night. "

- Upoutdoorgirl

Ingredients

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1/4 c olive oil
2 ts Garlic; minced
4 Fresh sage leaves; chopped,
12 oz Rigatoni pasta; preferably
4 Skinless; boneless chicken
1/4 c Onion; finely chopped
; multi-colored
; about 4 to 6 ounces
1/4 c Chopped fresh parsley
1/3 c Flour seasoned with salt and
1 c Crumbled Gorgonzola or blue
1/2 c Grated fresh Parmesan
1 1/2 c Heavy cream
; breast halves, each
2 tb Minced parsley for garnish
6 tb Fresh Lemon Juice
Salt
1/4 c Dry white wine

Original recipe makes 1 servings

Servings  

Preparation

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. Per serving: 1982 Calories (kcal); 198g Total Fat; (89% calories from fat); 25g Protein; 26g Carbohydrate; 521mg Cholesterol; 893mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 38 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Calories Per Serving: 1581 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very good! We didn't prepare chicken like it says, but made sauce and finished the rest of recipe. Turned out very good. Will do again again for sure. Made a lot fed 2 adults 2 kids. And had leftovers for 2 the next night.
Upoutdoorgirl 1 year ago
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