There’s an Italian restaurant chain in that serves a pasta dish called Rigatoni D. It has chicken and mushrooms and a creamy sauce to die for. I found this copycat recipe on the web several years ago, made a change or two and it’s almost as good as the restaurants version If I wasn’t so old, I swear I’d go get a job there to find out what I’m missing. Oh well, we like this version and I hope you will too!
Rigatoni D
6
servingsIngredients
2 Tablespoons olive oil
10 ounces button mushrooms
1 medium sized yellow onion, chopped
2 teaspoons garlic, pureed
Salt and pepper
1 lb. Chicken breast, cut into 1 inch chunks
½ quart chicken stock
4 ounces Marsala wine
2 ounces white wine
½ quart heavy cream
Pinch of nutmeg
Pinch of smoked paprika
1 lb. rigatoni pasta
1 Tablespoon fresh basil, chopped
2 Tablespoons grated Parmesan cheese
4 Tablespoons butter
Chopped fresh Parsley (garnish)
Directions
- Heat oil in a large frying pan.
- Sauté mushrooms, onion and garlic until lightly browned.
- Season with salt and pepper.
- Add the chicken, chicken stock, Marsala and white wine.
- Simmer until the liquid is reduced by one half.
- Add cream, nutmeg, paprika, Parmesan and butter and bring to a boil. (If sauce appears too watery, add a teaspoon of flour at this time)
- Turn down heat and simmer.
- Cook rigatoni al dente and drain.
- Add drained rigatoni to chicken mixture.
- 10. Stir in the chopped basil.
- 11. Pour into pasta serving bowl
- 12. Garnish with fresh parsley and Parmesan shavings.
Recent Comments