Rigatoni "d" (Maggiano's)

By tammy1365

Ingredients

• ee 2 tablespoons extra virgin olive oil
• 10 ounces button mushrooms
• 3 tablespoons balsamic vinegar
• 1 yellow onion, chopped
• 2 teaspoons garlic, pureed
• salt and pepper
• 1 lb chicken breast, cut into 1 to 1 1/2 inch pieces
• 1 ⁄2 quart chicken stock
• 2 -4 ounces marsala wine (Cribari)
• 2 ounces white wine
• 1 ⁄2 quart heavy cream
• 1 lb rigatoni pasta
• 1 tablespoon fresh basil, chopped (and parsley mix)
• 2 tablespoons parmesan cheese, grated
• 2 ounces garlic butter
• parmesan cheese, shavings (garnish)
• chopped fresh parsley (garnish)

Preparation

Step 1

Heat oil.

Caramelize onions.

Saute mushrooms with balsamic vinegar.

Add onions to the mushrooms.

Season with salt and pepper.

Add garlic .

Add chicken.

Add chicken stock, Marsala, and white wine. Cook until reduced by half.

Add cream and bring to a boil.

Turn down heat and simmer to skim away any impurities.

Cook rigatoni al dente.

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.