Rigatoni With Chicken and a Mushroom Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is based on the wonderful Maggiano's Restaurant dish of Rigatoni di Gregorio. Ingredients:
5 ounces button mushrooms |
1/2 spanish onion, chopped |
5 ounces chicken breasts, cut into 1 inch pieces |
8 ounces rigatoni pasta |
1/2 tablespoon basil |
1 tablespoon grated parmesan cheese |
1 ounce garlic butter |
salt and pepper |
1 tablespoon extra virgin olive oil |
1 teaspoon garlic, pureed |
1 ounce white wine |
3 ounces marsala wine |
1/2 quart chicken stock |
1/2 quart heavy cream |
Directions:
1. Heat oil. Sauce mushrooms, Spanish onion and.garlic.
2. Brown lightly and season with salt and pepper.
3. Add chicken, white wine, Marsala and chicken stock.
4. Reduce by half.
5. Add cream and bring to a boil.
6. Turn down heat and simmer to skim away any impurites.
7. Cook rigatoni al dente.
8. Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic, butter, and salt and pepper. Add Marsala for flavor as needed.
9. Place in pasta bowl and garnish with parmesan shavings and chopped parsley.
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