Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta
Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta requires around 45 minutes from start to finish. For $3.32 per serving, you get a sauce that serves 4. One serving contains 1106 calories, 50g of protein, and 62g of fat. It will be a hit at your The Fourth Of July event. A mixture of parmesan cheese, onion, seasoned flour, and a handful of other ingredients are all it takes to make this recipe so tasty. 1251 person have tried and liked this recipe. It is brought to you by Copy Kat. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is spectacular. Grilled Chicken Pasta With Gorgonzola Walnut Cream Sauce, Gorgonzola Chicken Breasts, and Chicken Breasts with Gorgonzola-Tomato Salsa are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1/4 cup dry white wine
1/4 cup chopped fresh parsley
4 fresh sage leaves, chopped, optional
2 teaspoons minced garlic
1 cup crumbled Gorgonzola or blue cheese
1 1/2 cups heavy cream
6 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup finely chopped onion
1/2 cup grated fresh Parmesan cheese
2 tablespoons minced parsley for garnish
12 ounces rigatoni pasta, preferably multi-colored
Salt and black pepper, to taste
1/3 cup flour seasoned with salt and pepper
4 skinless, boneless chicken breast halves, each about 4 to 6 ounces
Equipment:
plastic wrap
sauce pan
pot
frying pan
aluminum foil
wooden spoon
Cooking instruction summary:
TO MARINATE 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 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 PASTA AND COOK 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 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.
Step by step:
1. TO MARINATE 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 SAUCE: In a 2-quart saucepan over medium heat, heat 1 tablespoon of olive oil.
2. Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender.
3. Add the cream and bring to a boil, add the sage and parsley and remove from the heat. Set aside until later.TO MAKE PASTA AND COOK 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.
4. Remove the chicken to a plate and loosely cover with foil, keep warm.
5. 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.
6. 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 DISH
1. 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.
2. Garnish the chicken with minced parsley and serve immediately.
Nutrition Information:
