• 150minutes
  • 1088calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breast halves (each about 4 to 6 ounces)

  2. 6 tablespoons fresh lemon juice

  3. 1/4 cup olive oil

  4. 2 teaspoons minced garlic , divided

  5. salt & freshly ground black pepper

  6. 1/4 cup finely chopped onion

  7. 1 1/2 cups heavy cream

  8. 4 fresh sage leaves , chopped

  9. 1/4 cup chopped fresh parsley

  10. 12 ounces rigatoni pasta , cooked al dente and keep warm (or other tubular pasta)

  11. 1/3 cup flour seasoned with salt and pepper

  12. 1/4 cup dry white wine

  13. 1 cup crumbled gorgonzola or 1 cup blue cheese

  14. 1/2 cup grated fresh parmesan cheese

  15. 2 tablespoons minced parsley (to garnish)

Instructions Jump to Ingredients ↑

  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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