Rigatoni With Chicken and Gorgonzola Cheese |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Elegant enough for a dinner party, without a lot of fuss. Very similar to a pasta dish served at Chicago's Fairmont Hotel. Ingredients:
1/2 lb boneless skinless chicken breast, cut crosswise into 1/2-inch-thick slices |
1/2 teaspoon salt, divided |
1/2 teaspoon fresh ground pepper, divided |
1 tablespoon olive oil |
1/4 lb shiitake mushroom, sliced |
1 cup heavy cream or 1 cup whipping cream |
1/2 cup crumbled gorgonzola, divided |
1/3 cup freshly grated parmesan cheese |
1/2 lb rigatoni pasta or 1/2 lb penne, cooked according to package directions |
2 tablespoons chopped fresh parsley |
Directions:
1. Sprinkle chicken with a 1/4 teaspoon each salt and pepper.
2. 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.
3. Toss hot pasta with sauce and divide among 4 serving plates. Sprinkle with remaining 1/4 cup of Gorgonzola and parsley.
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