Chicken Breasts Over Rigatoni With Gorgonzola Sauce Food

FETTUCCINE WITH CHICKEN, LEEKS, AND GORGONZOLA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and toss with 1 tablespoon olive oil. Set aside and keep warm.
• Heat remaining tablespoon olive oil and butter in a skillet over medium heat. Add chicken and leeks; cook and stir until leeks are tender and chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Pour in chicken broth; continue cooking 2 to 3 minutes more. Pour in heavy cream. Reduce heat; let simmer until thickened, about 5 minutes.
• Stir Gorgonzola cheese and walnuts into the skillet with the chicken; continue to simmer until cheese has melted, 2 to 3 minutes. Season with salt and pepper. Toss with cooked pasta. Top with parsley.

GORGONZOLA CHICKEN BREASTS

Steps:

• Preheat oven to 425°F with rack in middle.
• Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.
• Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.

CHICKEN GORGONZOLA

Steps:

• Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
• Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
• Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
• Serve each chicken breast on a plate topped with sauce.

CHICKEN BREASTS OVER RIGATONI WITH GORGONZOLA SAUCE

Steps:

• 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.
• 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.
• 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.
• 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.

TUSCAN GRILLED CHICKEN WITH WARM GORGONZOLA SAUCE

Steps:

• Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.
• Grill chicken, covered with grill lid, for about 7 to 10 minutes per side, or until cooked through. Set aside, and keep warm.
• In a medium saucepan, add chicken broth, and cook over high heat until reduced by half. Stir in cream; reduce heat to medium, and cook, stirring frequently, until mixture is reduced by one-third. Add Gorgonzola, garlic, and pepper. Stir until cheese melts and sauce is creamy. Stir in sun-dried tomatoes.
• Serve chicken with desired amount of Gorgonzola sauce and capers.
• Makes 8 servings.

CHICKEN BREAST PESTO GORGONZOLA RIGATONI

Steps:

• Bring the broth and water to a simmer along with the garlic pieces.
• Heat the oven to 350 degrees.
• Add the chicken breast to the broth combo and simmer for 15 minutes.
• Pull the chicken out and let it cool enough to handle. Reserve the broth/water mixture to use later.
• Heat the water and cook the pasta according to package directions. Drain and place in a 2 quart casserole that has been oiled.
• Saute the onion, bell peppers till soft and add the mushrooms and cook till they loose their moisture. Add salt and pepper to taste.
• Spoon the vegetables over the pasta.
• Pull the chicken into small bits and lay on top of the pasta and veg. Sprinkle the gorgonzola over the chicken mix.
• Spoon the pesto sauce over the chicken and pasta.
• Toss to combine.
• Spoon a few tablespoons of reserved chicken/water broth over all so that there will be a little moisture in the bottom of the dish.
• Place in the oven covered for 15 - 20 minutes just to warm though and melt the cheese.

GARLIC CHICKEN RIGATONI

Steps:

• Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes., Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through., Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.

RIGATONI WITH SIRLOIN AND GORGONZOLA SAUCE

Steps:

• In large fry pan heat 1 T of oil over moderate heat. Season meat with 1/4 tsp each of salt and pepper. Add to pan, brown and cook about 4 minutes for medium rare. Remove.
• Add remaining oil to hot pan. Cook mushrooms with 1/4 tsp salt for two minutes. Remove and add to meat.
• Add shallot, broth, and worcestershire to hot pan. Cook and dislodge any brown bits. Add remaining salt and pepper. Simmer five minutes.
• Add cheese, cream, steak, mushrooms to pan along with remaining salt and pepper, parsley. Heat one minute.
• Meanwhile cook pasta according to package directions.
• Drain pasta and toss with above sauce.

TARRAGON CHICKEN WITH GORGONZOLA SAUCE

Steps:

• Pound chicken breasts to 1/2 inch thickness.
• Sprinkle with salt and pepper.
• Heat butter in a large skillet over medium-high heat.
• Cook chicken in butter until cooked through which should be about 5 minutes per side.
• Remove chicken from skillet and reduce heat to medium.
• Add remaining ingredients to skillet and whisk until thickened and well blended.
• Return chicken to skillet and spoon sauce over chicken. Heat through and serve.