In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
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.
Servings 4-6
30 minutes
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
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. |
Chicken with Gorgonzola Cider Sauce
Nutrition Facts:*
CALORIES: 570
FAT: 18g
CHOLESTEROL: 115mg
SODIUM: 380mg
CARBS: 60g
PROTEIN: 43g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com