Chicken and Rosemary Cream Rigatoni |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Rachael Ray Ingredients:
4 garlic cloves, minced |
1 large shallot, minced |
2 tablespoons extra virgin olive oil |
1/2 cup dry white wine |
1 1/2 cups nofat chicken broth |
1/2 cup heavy cream |
3 sprigs fresh rosemary, leaves stripped from stem and finely chopped |
ground nutmeg (a pinch) |
salt |
pepper |
1 lb chicken tenders, each cut in half across |
balsamic vinegar |
coarse salt |
1 tablespoon extra virgin olive oil |
1/2 lb penne rigate, cooked al dente |
grated parmigiano or romano cheese |
Directions:
1. In a big skillet, cook garlic and shallots in oil over medium heat until garlic sizzles in the oil.
2. Add in wine; cook until reduced by half.
3. Add in chicken broth, cream, rosemary, nutmeg, salt, and pepper; cook over medium heat, stirring occasionally, 10-15 minutes, until sauce thickens.
4. While the sauce simmers, rub chicken with a little balsamic vinegar, salt, and pepper.
5. Heat oil in a second skillet over medium-high heat.
6. Add in chicken; cook 4 minutes on each side; remove from heat.
7. Add chicken to thickened sauce; cook 4-5 minutes.
8. Toss with pasta and serve with grated cheese for topping.
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