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Rigatoni di Gregorio




Source of Recipe


Maggiano's Little Italy


Recipe Introduction


(Rigatoni with Chicken and a Mushroom Sauce)
(serves 4-6)


List of Ingredients




5 oz. button mushrooms
1/2 Spanish yellow onion, chopped
5 oz. chicken breast (raw), cut into 1 to 1 1/2 inch pieces
8 oz. rigatoni
1/2 tbsp. basil and parsley mix
1 tbsp. grated parmesan cheese
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

Recipe



Heat oil. Sauce mushrooms, Spanish onion and
garlic. Brown lightlyand season with salt and
pepper. Add chicken.
Add white wine, Marsala and chicken stock.
Reduce by half. Add creamand bring to a boil.
Turn down heat and simmer to skim away any
impurites.
Cook rigatoni al dente.
Add drained rigatoni to pan and finish with
basil-parsley mix, parmesancheese, garlic butter,
and salt and pepper. Add Marsala for flavor as
needed.
Place in pasta bowl and garnish with parmesan
shavings and chopped parsley.