Creamy Rigatoni with Chicken and Mushrooms

By mrsmortician

Ingredients

• 2 T. EVOO
• 8 oz. button mushrooms, sliced
• 8 oz. Shitake mushrooms, sliced
• 1 yellow onion, chopped
• 4 garlice cloves, pressed
• 1 lb. chicken breast, cut into 1-inch pieces
• salt and pepper
• 2 c. chicken broth
• 4 oz. Marsala wine
• 4 oz. white wine
• 2 c. heavy cream
• handful fresh basil leaves, chopped
• 1 lb. Rigatoni pasta, prepared al dente
• Pecorino Romano cheese, freshly grated
• fresh parsley

Preparation

Step 1

Heat oil. Saute mushrooms, onion and garlic until lightly browned. Add chicken, cooking through. Season with salt and pepper. Add chicken broth and wines. Cook until reduced by half, stirring occasionally, approximately 30 minutes. Add cream and bring to a boil, stirring frequently. Add basil and remove from heat. Add rigatoni to chicken mixture. Place pasta in a bowl and serve with Pecorino Romano cheese and parsley (for garnish).