RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE
While this recipe is delicious as is, you can do a couple of things to give it even more flavor. Use a combination of spicy and sweet sausage instead of just sweet and--something I do almost every time I use goat cheese--use a fork to mix into it 1/2 teaspoon each of chopped fresh parsley, chives, and thyme.
Provided by Scott Conant
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
- Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
- Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.
PENNE GORGONZOLA WITH CHICKEN
This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
FIVE-CHEESE RIGATONI
Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni mac and cheese boasts a homemade white sauce. -Shirley Foltz, Dexter, Kansas
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Cook rigatoni according to package directions. , Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted. , Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
Nutrition Facts : Calories 362 calories, Fat 14g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 586mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
GARLIC CHICKEN RIGATONI
My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it's guilt-free! -Judy Crawford, Deming, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 290mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
CHICKEN BREASTS OVER RIGATONI WITH GORGONZOLA SAUCE
Make and share this Chicken Breasts over Rigatoni With Gorgonzola Sauce recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
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.
RIGATONI WITH CHICKEN AND GORGONZOLA CHEESE
Elegant enough for a dinner party, without a lot of fuss. Very similar to a pasta dish served at Chicago's Fairmont Hotel.
Provided by Alan in SW Florida
Categories Chicken
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with a 1/4 teaspoon each salt and pepper.
- Heat oil 1n a 12-inch nonstick skillet over medium-high heat. Add chicken and cook, 1 1/2 minutes per side, until edges are light brown. Add mushrooms and cook, stirring, until softened, 2 to 4 minutes. Stir in cream. Cook until mixture is reduced by half, about 3 minutes. Stir in 1/4 cup Gorgonzola and Parmesan. Simmer, stirring, 1 minute more, until cheeses melt. Stir in remaining salt and pepper.
- Toss hot pasta with sauce and divide among 4 serving plates. Sprinkle with remaining 1/4 cup of Gorgonzola and parsley.
Nutrition Facts : Calories 625.2, Fat 36.8, SaturatedFat 19.8, Cholesterol 185.7, Sodium 757.5, Carbohydrate 45.2, Fiber 2.7, Sugar 2, Protein 28.9
RIGATONI WITH CHICKEN THIGHS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm).
- Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces.
- Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes.
- Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
- Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.
Nutrition Facts : Calories 466 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 422 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 30 grams, Sugar 4 grams
RIGATONI WITH SIRLOIN AND GORGONZOLA SAUCE
From Food and Wine Quick from Scratch Pasta Cookbook. Haven't tried it yet but posting for safe keeping. Serve with red wine with a fine acidity.
Provided by Vicki in CT
Categories One Dish Meal
Time 24m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 851.3, Fat 46.5, SaturatedFat 20.3, Cholesterol 204.5, Sodium 1283.7, Carbohydrate 67, Fiber 3.8, Sugar 2.9, Protein 41.4
CHICKEN BREAST PESTO GORGONZOLA RIGATONI
Two person quick recipe for limited ingredients - only one chicken breast. many interchangable ingredients. Great taste.
Provided by gail.lalumiere
Categories < 60 Mins
Time 45m
Yield 3-4 cups, 2-3 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 630.3, Fat 14, SaturatedFat 4.7, Cholesterol 139.5, Sodium 835.2, Carbohydrate 87.6, Fiber 5, Sugar 5.2, Protein 37.4
RIGATONI WITH GORGONZOLA CHEESE
Categories Cheese Dairy Pasta Appetizer Bake Spring Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 Servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/2 tablespoon butter in small nonstick skillet over medium heat. Add breadcrumbs and stir until golden, about 4 minutes. Remove skillet from heat.
- Bring milk and cream to simmer in medium saucepan. Remove from heat. Melt remaining 2 tablespoons butter in another medium saucepan over low heat. Add flour; stir 2 minutes. Whisk in milk mixture. Whisk until slightly thickened, about 4 minutes. Add Gorgonzola and whisk until cheese melts and sauce is almost smooth. Set aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add Gorgonzola sauce to pasta and toss to coat. Season pasta to taste with salt and pepper. Transfer to prepared baking dish. Sprinkle with grated Parmesan cheese and breadcrumbs. Bake pasta until sauce bubbles, about 25 minutes. Let stand 5 minutes and serve.
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Estimated Reading Time 4 mins
- Move a rack in your oven to the second from the top spot. Preheat your oven to 350 degrees. Cover a cookie sheet/baking sheet with tin foil and spread the pine nuts evenly over the foil. Dry roast for 10 minutes and remove from oven. Transfer to a large bowl and set aside.
- Heat olive oil in a large skillet over medium heat. Add mushrooms, asparagus and garlic and saute about 5 minutes. If you are making a half portion of this recipe, saute for less time. Transfer to the same bowl as the roasted pine nuts.
- Add the white wine to the now empty skillet. Simmer until reduced by half, about 2 minutes. Add the the cream and the cheese to the skillet. Simmer until the sauce has thickened – 5-7 minutes.
- Combine the pine nuts, mushrooms, asparagus, chicken and sauce in a large bowl and toss. Add salt and pepper to taste.
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