Rigatoni di Gregorio

prep time:: 0 min

Serving size: 0

ingredients

5 oz. button mushrooms
1/2 spanish onion
5 oz. chicken breasts -- (raw) cut into 1 to 1/2 inch pieces
16 oz. rigatoni
1/2 tbsp. basil and parsley mix
1 tbsp. grated Parmesan
1 oz. garlic butter
salt and pepper -- to taste
1 tbsp. extra-virgin olive oil
1 tsp garlic puree
1 oz. white wine
2 - 4 oz. marsala wine -- (Cribari)
1/2 qt. chicken stock
1/2 qt. heavy cream

directions

1. Heat oil. Saute mushrooms, onion and garlic. Brown lightly and season with salt and pepper. Add chicken. 2. Add white wine, marsala and chicken stock. Reduce by half. Add cream and bring to a boil. 3. Turn down heat and simmer to skim away any impurities. 4. Cook rigatoni al dente. 5. Add drained rigatoni to pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper. Add Marsala for flavor as needed. 6. Place in pasta bowl and garnish with parmesan shavings and chopped parsley.

Source: Maggiano's