| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Burt, Wolf | 1 | Servings | |
INGREDIENTS
| 4 | Skinless, boneless chicken | |
| breast halves each | ||
| about 4 to 6 ounces | ||
| 6 | T | Fresh lemon juice |
| 1/4 | c | Olive oil |
| 2 | t | Minced garlic |
| Salt and freshly ground | ||
| black pepper | ||
| 1/4 | c | Finely chopped onion |
| 1 1/2 | c | Heavy cream |
| 4 | Fresh sage leaves, chopped | |
| optional | ||
| 1/4 | c | Chopped fresh parsley |
| 12 | oz | Rigatoni pasta, preferably |
| multi-colored | ||
| 1/3 | c | Flour seasoned with salt and |
| pepper | ||
| 1/4 | c | Dry white wine |
| 1 | c | Crumbled Gorgonzola or blue |
| cheese 4 ounces | ||
| 1/2 | c | Grated fresh Parmesan |
| cheese 2 ounces | ||
| 2 | T | Minced parsley for garnish |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 10395
Calories From Fat: 6939
Total Fat: 783.7g
Cholesterol: 3055.7mg
Sodium: 28824.2mg
Potassium: 2698.6mg
Carbohydrates: 148.1g
Fiber: 4.3g
Sugar: 11g
Protein: 696.7g