Chicken with Gorgonzola Cider Sauce

In this recipe

Notta Pasta Rice Fettuccine

Chicken with Gorgonzola Cider Sauce

Notta Pasta tossed with this flavorful cider cheese sauce, coupled with chicken and apples, make an easy and hearty entrée.

Yield

Servings 4-6

Time

30 minutes

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Fettuccine
2 tablespoons olive oil, divided
1 1/2 lbs (3-6 pieces) boneless, skinless chicken breast
1 onion, sliced
2 firm cooking apples (Granny Smith or Gala), sliced
4 cloves garlic, minced
1 teaspoon fresh chopped rosemary or 1/2 teaspoon dried
1 cup apple cider
1/2 cup Gorgonzola cheese

Directions

1.	Put a large pot of salted water on to boil. Cut chicken breasts in half if too large, and pound to an even thickness. Sprinkle with salt and pepper.
2.	Heat 1 tablespoon of oil in skillet over a medium high heat. Brown breasts on both sides until just cooked through (meat will be opaque, not pink). Remove to plate, cover and set aside.
3.	Add remaining oil to skillet and sauté onions until almost soft. Turn heat down to medium and add apples, garlic and rosemary. Sauté 2 to 3 minutes or until fragrant.
4.	Add cider and bring to a boil, scraping up any browned bits in bottom of pan. Boil until cider is reduced by half. Add Gorgonzola and any accumulated liquid from chicken plate. Simmer until cheese is melted.
5.	Meanwhile, boil Notta Pasta according to box directions.
6.	Garnish each chicken with a spoonful of sauce and a few cooked apples. Toss Notta Pasta with remaining sauce and serve.