Recipe(tried): Chicken Breasts over Rigatoni with Gorgonzola Sauce.

On Sunday I was with my niece & husband and the two kids looking at some summer apartments near the Mar Chiquita Beach and a car full of teenagers accidentally touched & broke the side mirror of my beloved new ACURA. To their credit they stopped. Of course, I am sure none of them was authorized to drive but their gesture was commendable in view of the circumstances.

Yesterday I was the whole day at the dealers but unfortunately they had to order to the United States the stupid mirror. Could you beleive the glass was not broken but the motor that moves the mirror was ruined. Of course I did not report the accident to the police nor to the insurance company.

For today I am going to stay at my home in order to recuperate my tranquility & good humor. Here is my Menu for today.

Chicken Breasts Over Rigatoni With Gorgonzola Sauce
Makes 4 Servings

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

TO MARINATE THE CHICKEN: Lightly pound each chicken breast between 2 pieces of plastic wrap. In a glass or porcelain dish, combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate the chicken in this mixture, covered, in the refrigerator, for not more than 2 hours. TO MAKE 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 boil, add the sage and parsley and remove from the heat. Set aside until later.

TO MAKE THE PASTA AND COOK THE CHICKEN: In a stock pot, bring 3 quarts of salted water to a boil and cook the pasta for about 12 minutes or according to directions on the box. Meanwhile 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.

TO ASSEMBLE THE DISH: Drain the pasta and return it to the cooking pan, add 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. Serve with a tossed greens salad and a sparkling white wine Sangr a.