CHICKEN BREAST PESTO GORGONZOLA RIGATONI

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Chicken Breast Pesto Gorgonzola Rigatoni image

Two person quick recipe for limited ingredients - only one chicken breast. many interchangable ingredients. Great taste.

Provided by gail.lalumiere

Categories     < 60 Mins

Time 45m

Yield 3-4 cups, 2-3 serving(s)

Number Of Ingredients 13

1 boneless skinless chicken breast
2 garlic cloves, rough chopped
1 1/2 cups chicken broth
1 cup water
0.5 (16 ounce) package of dry rigatoni pasta
2 quarts water
1/2 tablespoon olive oil (or so)
3 tablespoons chopped onions (or more if you like)
1/2 cup diced red bell peppers or 1/2 cup other vegetables
1/2 cup fresh sliced mushrooms
6 tablespoons prepared pesto sauce
3 tablespoons gorgonzola (or to taste)
salt and pepper

Steps:

  • Bring the broth and water to a simmer along with the garlic pieces.
  • Heat the oven to 350 degrees.
  • Add the chicken breast to the broth combo and simmer for 15 minutes.
  • Pull the chicken out and let it cool enough to handle. Reserve the broth/water mixture to use later.
  • Heat the water and cook the pasta according to package directions. Drain and place in a 2 quart casserole that has been oiled.
  • Saute the onion, bell peppers till soft and add the mushrooms and cook till they loose their moisture. Add salt and pepper to taste.
  • Spoon the vegetables over the pasta.
  • Pull the chicken into small bits and lay on top of the pasta and veg. Sprinkle the gorgonzola over the chicken mix.
  • Spoon the pesto sauce over the chicken and pasta.
  • Toss to combine.
  • Spoon a few tablespoons of reserved chicken/water broth over all so that there will be a little moisture in the bottom of the dish.
  • Place in the oven covered for 15 - 20 minutes just to warm though and melt the cheese.

Nutrition Facts : Calories 630.3, Fat 14, SaturatedFat 4.7, Cholesterol 139.5, Sodium 835.2, Carbohydrate 87.6, Fiber 5, Sugar 5.2, Protein 37.4

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