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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Maggiano's Rigatoni D My spin on Maggiano's BEST pasta dish! Totally heavenly! Also...for anyone doing low carb-substitute low-carb pasta & you've got a meal that makes you swear you're cheating!!! (the sauce is thin-but if you've noticed, it's thin at Maggiano's too! If you like it thicker, just lower the heat and let the sauce reduce some more) Also-if you want to use a rotisserie chicken, you can...it turns out quite well if you are pressed for time.) Ingredients:
ee 2 tablespoons extra virgin olive oil |
10 ounces button mushrooms |
3 tablespoons balsamic vinegar |
1 yellow onion, chopped |
2 teaspoons garlic, pureed |
salt and pepper |
1 lb chicken breast, cut into 1 to 1 1/2 inch pieces |
1/2 quart chicken stock |
2 -4 ounces marsala wine (cribari) |
2 ounces white wine |
1/2 quart heavy cream |
1 lb rigatoni pasta |
1 tablespoon fresh basil, chopped (and parsley mix) |
2 tablespoons parmesan cheese, grated |
2 ounces garlic butter |
parmesan cheese, shavings (garnish) |
chopped fresh parsley (garnish) |
Directions:
1. Heat oil.
2. Caramelize onions.
3. Saute mushrooms with balsamic vinegar.
4. Add onions to the mushrooms.
5. Season with salt and pepper.
6. Add garlic .
7. Add chicken.
8. Add chicken stock, Marsala, and white wine. Cook until reduced by half.
9. Add cream and bring to a boil.
10. Turn down heat and simmer to skim away any impurities.
11. Cook rigatoni al dente.
12. Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper.
13. Add more Marsala for flavor as needed.
14. Place in pasta bowl and garnish with parmesan shavings and chopped parsley.
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