Chicken Breasts over Rigatoni with Gorgonzola Sauce
4 Skinless boneless chicken breast halves, each about 4 to 6 ounces
6 tablespoons of fresh lemon juice
1/4 cup of Olive oil
2 teaspoons of minced garlic
Salt and freshly ground pepper
1/4 cup of finely chopped onion
1 1/2 cups of heavy cream
4 Fresh sage leaves, chopped,
1/4 cup of chopped fresh parsley
12 ounces of Rigatoni pasta; preferably multi-colored
1/3 cup of flour seasoned with salt and pepper
1/4 cup of dry white wine
1 cup of crumbled Gorgonzola or blue cheese
1/2 cup of grated fresh Parmesan
2 tablespoons of minced parsley for garnish
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.
Converted by MC_Buster. 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.
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