Chicken and Mushrooms with Rigatoni

Name: Chicken and Mushrooms with Rigatoni
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 454 grams crimini or button mushrooms, sliced; 473 milliliters poached chicken, in bite-size pieces; 237 milliliters chicken stock; 2 Tbsps EVOO; 3 cloves garlic, finely chopped; 118 milliliters heavy cream; 79 milliliters About marsala or dry sherry; 6 servings Freshly grated Parmigiano-Reggiano; 454 grams rigatoni; 6 servings Salt and freshly ground black pepper; 2 shallots, finely chopped; 3 sprigs A few each fresh sage and thyme, finely chopped; 473 milliliters tomato passata or puree; 2 Tbsps tomato paste

Chicken and Mushrooms with Rigatoni might be just the main course you are searching for. One serving contains 697 calories, 32g of protein, and 31g of fat. This recipe serves 6. Head to the store and pick up shallots, evoo, poached chicken, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Instructions

Watch how to make this recipe.

Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil.

Ingredients you will need

Butter

Extra Virgin Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

Add the mushrooms and brown well.

Ingredients you will need

Mushrooms

Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more.

Ingredients you will need

Salt And Pepper

Tomato Paste

Shallot

Garlic

Herbs

Add the marsala, stir.

Ingredients you will need

Marsala

Add the passata, stock and cream, and combine.

Ingredients you will need

Passata

Cream

Stock

Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.

Ingredients you will need

Seasoning

Whole Chicken

Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight.

Ingredients you will need

Rigatoni