Biltmore Estate Chicken Gorgonzola Pasta
User Reviews
5
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
1213 kcal
-
Course
Main Course
-
Cuisine
American
Biltmore Estate Chicken Gorgonzola Pasta
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Enjoy an incredible pasta dish with creamy gorgonzola sauce and tender chicken.
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Ingredients
- 4 chicken breast about 4 to 6 ounces each, boneless skinless halves
- 6 tablespoons lemon juice fresh
- 1/4 cup olive oil divided use
- 2 teaspoons garlic divided use, minced
- salt to taste
- black pepper to taste, freshly ground
- 1/4 cup onion finely chopped
- 1 1/2 cups heavy cream
- 4 sage chopped (optional, fresh leaves
- 1/4 cup parsley divided use, 2 tablespoons, chopped fresh
- 12 ounces rigatoni pasta preferably multicolored
- 1/3 cup all-purpose flour seasoned with salt and pepper
- 1/4 cup white wine dry
- 1 cup gorgonzola or blue cheese, crumbled
- 1/2 cup Parmesan Cheese freshly grated
Instructions
- Lightly pound each chicken breast between 2 pieces of plastic wrap.
- In a glass or porcelain dish, combine the lemon juice with 1 tablespoon of olive oil, and 1 teaspoon of garlic. Season with salt and pepper to taste.
- Place the chicken in the marinade. Cover and refrigerate for no more than 2 hours.
- To make the sauce, heat 1 tablespoon of olive oil in a 2-quart saucepan over medium heat. Add the onion and the remaining teaspoon of garlic. Cook, stirring, over low heat for 5 minutes or until the onion is tender. Add the cream and bring to a boil. Then add the sage and 1/4 cup parsley. Remove from the heat and set aside.
- To make the rigatoni, bring 3 quarts of salted water to a boil in a stock pot. Boil the rigatoni for about 12 minutes, or according to the package directions. Drain and set aside.
- Meanwhile, remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides.
- Heat the remaining 2 tablespoons of olive oil in a 12-inch skillet over medium heat. Cook the chicken for about 5 minutes per side or until completely cooked through. Transfer the chicken to a plate and loosely cover with foil to 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 sauce and bring to a boil. Add the Gorgonzola and Parmesan cheeses and simmer. Remove from the heat and season with salt and pepper to taste.
- To assemble the dish, toss the pasta with sauce until well coated. Divide the pasta between 4 dishes, top each portion with chicken, and garnish with parsley. Serve immediately.
Nutrition Information
Show Details
Calories
1213kcal
(61%)
Carbohydrates
78g
(26%)
Protein
73g
(146%)
Fat
65g
(100%)
Saturated Fat
31g
(155%)
Cholesterol
297mg
(99%)
Sodium
901mg
(38%)
Potassium
1270mg
(27%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2175IU
(44%)
Vitamin C
20.8mg
(23%)
Calcium
395mg
(40%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1213 kcal
% Daily Value*
| Calories | 1213kcal | 61% |
| Carbohydrates | 78g | 26% |
| Protein | 73g | 146% |
| Fat | 65g | 100% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 297mg | 99% |
| Sodium | 901mg | 38% |
| Potassium | 1270mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2175IU | 44% |
| Vitamin C | 20.8mg | 23% |
| Calcium | 395mg | 40% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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