Rigatoni D
Dana Stewart
This is a pasta recipe Lauren often makes for dinner occasions. Her friends LOVE it when she cooks for them!
ingredients
- 1 lb rigatoni pasta, uncooked
- 2 tablespoons extra virgin olive oil
- 10 ounces button mushrooms
- 1 yellow Spanish onion, chopped
- 2 teaspoons garlic, pureed
- salt and pepper
- 1 lb chicken breasts, cut into 1 to 1 1/2 inch pieces
- 1/2 quart chicken stock
- 2 to 4 ounces Marsala wine (Cribari)
- 2 ounces white wine
- 1/2 quart heavy cream
- 1 tablespoon mixed chopped fresh basil and parsley
- 2 tablespoons, grated Parmesan cheese
- 2 ounces garlic butter
- Parmesan cheese, shavings (garnish)
- chopped fresh parsley (garnish)
directions
- 1
Cook rigatoni al dente, according to package directions.
- 2
Heat oil. Saute mushrooms, Spanish onion and garlic. Brown lightly. Season with salt and pepper.
- 3
Add chicken, chicken stock, Marsala, and white wine. Cook until reduced by half.
- 4
Add cream and bring to a boil. Turn down heat and simmer; skim away any impurities.
- 5
Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, Parmesan cheese, garlic butter, and salt and pepper. Add more Marsala for flavor as needed.
- 6
Place in pasta bowl and garnish with Parmesan shavings and chopped parsley.
Source: Maggiano's
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