Herb Roasted Chicken Marsala Rigatoni
Recipes Chicken Italian Main Dish Pasta Restaurants
Description
This dish is a deliciously creamy and authentic Italian pasta with chicken that is on the menu at Maggiano's restaurant.
Ingredients
Mushrooms:
1⁄4 c. balsamic vinegar
1 1⁄2 c. fresh button mushrooms, sliced 1⁄4” thick
1⁄3 c. yellow onion, diced 1⁄4” thick
2-3 garlic cloves, finely chopped
1 t. Kosher salt
1⁄8 t. freshly ground black pepper
Pasta:
10 oz. ridged rigatoni pasta
1 oz. olive oil
Marsala Cream Sauce:
2 c. chicken broth, cold
1 1⁄2 T. corn starch
1 oz. olive oil
1 lb. chicken breast, boneless, skinless, cut in 1” x 1⁄2” strips
4 T. butter, divided
1⁄2 c. Chardonnay white wine
3⁄4 c. sweet Marsala wine
2 c. heavy cream
1 T. Kosher salt
1⁄2 t. freshly ground black pepper
2 T. fresh basil, chopped
1 T. fresh parsley, chopped
3 oz. aged Parmesan cheese
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Mushrooms:
Preheat oven to 450 degrees.
In a mixing bowl, add all mushroom ingredients; mix until onions and mushrooms are seasoned with garlic and the salt and pepper are well coated with vinegar.
Place seasoned onions and mushrooms on a 12 x 18 inch cookie sheet that has been lined with parchment paper. Roast until mushrooms reach a deep brown color, about 15 minutes; stir half way through. Remove from oven; set aside.
Pasta:
While onions and mushrooms are roasting, cook pasta according to al dente directions on box, about 12 minutes (DO NOT OVERCOOK); drain; toss with olive oil; set aside. DO NOT RINSE IN COLD WATER!
Marsala Cream Sauce with Chicken:
In a 4 quart saucepan, add olive oil and 2 oz. butter; heat until butter is fully melted and begins to froth. Immediately add chicken; cook until well seared and slightly caramelized.
Stir together corn starch and chicken broth until there are no lumps.
Add Chardonnay white wine and Marsala wine; deglaze and cook until liquid is reduced by half, about 10 minutes. Slowly stir in chicken broth/corn starch mixture; heat while stirring to almost a boiling point.
Stir in heavy cream, salt, pepper, reserved roasted mushrooms and onions; cook until sauce thickens slightly and reduces a little more.
Add reserved pasta; cook at a low simmer until sauce coats rigatoni, about 2-4 minutes. Turn heat off.
Serve with fresh basil, parsley and Parmesan cheese.
4-6 servings.