Rigatoni D
This is a pasta recipe Lauren often makes for dinner occasions. Her friends LOVE it when she cooks for them!
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 1½ inch pieces
½ quart chicken stock
2 to 4 ounces Marsala wine (Cribari)
2 ounces white wine
½ 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)
Cook rigatoni al dente, according to package directions.
Heat oil. Saute mushrooms, Spanish onion and garlic. Brown lightly. Season with salt and pepper.
Add chicken, chicken stock, Marsala, and white wine. Cook until reduced by half.
Add cream and bring to a boil. Turn down heat and simmer; skim away any impurities.
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.
Place in pasta bowl and garnish with Parmesan shavings and chopped parsley.
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