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Chicken Breasts Over Rigatoni-Gorgonzola

List of Ingredients





This recipe is from Gina who is a marvelous cook!


Chicken Breasts Over Rigatoni With Gorgonzola Sauce
Biltmore Estate, Asheville, North Carolina
Makes 4 Servings



4 skinless, boneless chicken breast halves,
each about 4 to 6 ounces
6 tablespoons fresh lemon juice
¼ cup olive oil
2 teaspoons minced garlic
Salt and freshly ground black pepper
¼ cup finely chopped onion
1½ cups heavy cream
4 fresh sage leaves, chopped, optional
¼ cup chopped fresh parsley
12 ounces rigatoni pasta, preferably
multi-colored
1/3 cup flour seasoned with salt and pepper
¼ cup dry white wine
1 cup (4 ounces) crumbled Gorgonzola or
blue cheese
½ cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons 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.

Recipe