Ingredients

4 skinless, boneless chicken breast halves, each about 4 to 6 ounces 6 tablespoons fresh lemon juice 1/4 cup olive oil 2 teaspoons minced garlic salt and freshly ground black pepper 1/4 cup finely chopped onion 1 1/2 cups heavy cream 4 fresh sage leaves, chopped, optional 1/4 cup chopped fresh parsley 12 ounces rigatoni pasta, preferably multi-colored 1/3 cup flour seasoned with salt and pepper 1/4 cup dry white wine 1 cup (4 ounces) crumbled Gorgonzola or blue cheese   1/2 cup (2 ounces) grated fresh parmesan cheese 2 tablespoons minced parsley for garnish

Description

Chicken Breasts Over Rigatoni With Gorgonzola Sauce, Recipe

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