Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta.
INGREDIENTS
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4 skinless, boneless chicken breast halves, each about 4 to 6 ounces
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6 tablespoons fresh lemon juice
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1/4 cup olive oil
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2 teaspoons minced garlic
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Salt and freshly ground black pepper
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1/4 cup finely chopped onion
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1 1/2 cups heavy cream
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4 fresh sage leaves, chopped, optional
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1/4 cup chopped fresh parsley
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12 ounces rigatoni pasta, preferably multi-colored
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1/3 cup flour seasoned with salt and pepper
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1/4 cup dry white wine
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1 cup crumbled Gorgonzola or blue cheese
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1/2 cup grated fresh Parmesan cheese
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2 tablespoons minced parsley for garnish
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