Rigatoni D
Ingredients:
2 tablespoons extra virgin olive oil
10 ounces button mushrooms or quartered mushrooms
1 yellow onion, chopped
1 teaspoon garlic, pureed salt and pepper
1 lb. chicken breasts, cut into 1 to 1 1/2 inch pieces
1/2 quart chicken stock
6-8 ounces marsala wine
2 ounces white wine
1/2 quart heavy cream or half and half
1 lb. rigatoni pasta
1 tablespoon fresh basil, chopped (and parsley mix)
2 tablespoons parmesan cheese, grated
Parmesan cheese, shavings (garnish)
Chopped fresh parsley (garnish)
Directions:
- Cook mushrooms in a pot of salted water for 30 to 45 minuets.
- In oil, saute onions until wilted and then add garlic and saute until golden brown.
- Add chicken stock and marsala and reduce by 70%.
- Add cream or half and half.
- Cook rigatoni pasta in salted water until aldente.
- Rinse mushrooms and mix all together.
- Finish with basil and parsley mix.
- Sprinkle parmesan to tast.
