This dish is creamy, and rich, perfect for a special date night or an anniversary dinner. I love serving this dish with a big green salad with lots of fresh vegetables. The boldness of the caramelized onions along side with the creamy gorgonzola makes this dish a hit. Impress your sweetheart with this savory meal.
2 Tbs. olive oil
3/4 cup heavy cream
4 oz. hard gorgonzola, crumbled
2 large yellow onions, sliced
1/2 pound rigatoni
button mushrooms, quartered
1 cup of freshly grated parmesan cheese
sliced grilled chicken
1 Tbs. of freshly chopped rosemary
salt and pepper to taste
Marinate your chicken breasts over night in your favorite marinade. I use a rosemary vinaigrette. Grill and let rest. Slice and set aside. Cook your pasta just a little bit under so it will finish cooking in the sauce. In a frying pan over medium high heat add olive oil. Saute your onion slices until caramelized. This takes about 20 minutes. In a saucepan heat the cream over medium low. Do not let your pan get to hot. Add the gorgonzola, stir to melt. Once your pasta is cooked, drain do not rinse. Return pasta to the pot, put the pot back over medium low heat. Add your sauce to the pasta. Mix throughly. Add your onions, and parmesan, and sliced grilled chicken to the pasta, mix. Garnish with fresh rosemary. Serve immediately.