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