CREAMY CHICKEN RIGATONI

Creamy Chicken Rigatoni image

Provided by Catherine Haury

Categories Pasta

Time 1h5m

Number Of Ingredients 18

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2 Tbsp olive oil, extra virgin
10 oz button mushrooms
2 Tbsp balsamic vinegar
1 small yellow onion, chopped
2 tsp garlic, pureed
salt and pepper
1 lb chicken breasts, cubed
14 oz chicken broth
1 1/2 oz white wine
2 1/2 oz marsala wine
16 oz heavy cream
8 oz rigatoni, uncooked
2 Tbsp parmesan cheese
1 Tbsp garlic butter
1/2 Tbsp basil
1/2 Tbsp parsley
parmesan cheese, shavings (garnish)
parsley, fresh chopped (garnish)

Steps:

1. In a large skillet, heat oil, mushrooms, onion, garlic puree, salt, pepper, and brown lightly. Add balsamic vinegar and saute for 1 minute.
2. Lower heat, and add chicken, simmer for 10 minutes or until all of the chicken is cooked.
3. Add the white wine, marsala wine and chicken broth. Bring to a boil then reduce heat and simmer until the liquid is reduced by half, or about 15 minutes.
4. Add cream and bring to a boil while stirring, reduce the heat to low and simmer for 5 minutes.
5. Boil the rigatoni al dente, about 10-12 minutes. Do not rinse.
6. Add the well-drained rigatoni to the skillet and finish with parmesan cheese, basil, parsley, and garlic butter.
7. Add more Marsala for flavor as needed. Place in pasta bowl and garnish with parmesan shavings and chopped parsley.