Chicken Breasts over Rigatoni With Gorgonzola Sauce

May 10, 2023May 10, 20230 0
Chicken Breasts over Rigatoni With Gorgonzola Sauce
in Main

Prep

30 min

Cook

25 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 )

Nutrision Information

Servings Per Recipe
4
Calories
860
Sugar
5g
Fat
63g
Chicken Breasts over Rigatoni With Gorgonzola Sauce is a classic comfort dish that always delivers. Juicy chicken breasts cooked in a seasoned flour mixture, served over creamy, cheesy rigatoni pasta and smothered in a rich Gorgonzola sauce. The pasta is cooked al dente and then tossed with a medley of onions, garlic, heavy cream, and Gorgonzola cheese. This hearty dish is perfect for a family dinner during any season and provides comfort and satisfaction on days when you crave indulgence. It is easy to make and looks great when it comes to the table. The dish is best served hot with a garnish of fresh parsley and grated Parmesan cheese, which add an extra touch of flavor.

Instructions

1.In a large bowl, whisk together the lemon juice, 2 tablespoons of olive oil, and 1 teaspoon minced garlic.
2.Add chicken breasts to the marinade, and toss to coat. Cover, and refrigerate for at least 30 minutes, or up to 2 hours.
3.When ready to cook, heat a skillet over medium-high heat.
4.Season the flour with salt and pepper, then dredge the chicken breasts in the flour, shaking off excess.
5.Add the chicken to the skillet, and cook until browned on both sides, about 6-8 minutes per side. Remove from skillet and set aside.
6.Add 2 tablespoons olive oil to the same skillet. Add onions, and cook until translucent, about 5 minutes. Add remaining minced garlic, and cook for another 1-2 minutes.
7.Add white wine, and cook until reduced by half.
8.Add the heavy cream, gorgonzola cheese, and sage leaves, if using. Simmer for about 5-7 minutes, or until sauce has thickened. Season with salt and pepper.
9.Place the chicken breasts on top of the rigatoni pasta, and pour the sauce over everything.
10.Garnish with fresh parsley and grated parmesan cheese.

PROS

This dish is flavorful and filling, making it a great option for a comfortable dinner at home.

The gorgonzola cheese sauce is rich and tasty, while the chicken breasts are juicy and tender.

It is a perfect combination of pasta and protein.

CONS

This dish is not particularly healthy, as it is high in calories and fat.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Chicken is a great source of protein, which is important for muscle maintenance and growth.
The gorgonzola cheese contains calcium, which helps keep bones strong and healthy.

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