Chicken Breasts Over Rigatoni With Gorgonzola Sauce Recipe

Name: Chicken Breasts Over Rigatoni With Gorgonzola Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

1119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Breasts Over Rigatoni With Gorgonzola Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts Over Rigatoni With Gorgonzola Sauce

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