Creamy Rigatoni with Chicken and Mushrooms

Name: Creamy Rigatoni with Chicken and Mushrooms
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, plus more as needed; 340 grams cremini mushrooms; 118 milliliters dry white wine; 4 mediums garlic cloves; 237 milliliters heavy cream; 1 teaspoons kosher salt, plus more as needed; 237 milliliters low-sodium chicken broth or stock; 2 Tbsps olive oil; 71 grams Parmesan cheese, plus more for serving; 454 grams rigatoni; 1 medium shallot; 340 grams skin-on, bone-in whole chicken leg (about

You can never have too many main course recipes, so give Creamy Rigatoni with Chicken and Mushrooms a try. This recipe serves 6. One serving contains 738 calories, 29g of protein, and 24g of fat. A mixture of skin-on, cremini mushrooms, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

Heat the oven to 400°F and arrange a rack in the middle.

Equipment you will use

Oven

Place the chicken in a large oven-safe frying pan, rub both sides with 1 tablespoon of the olive oil, and season generously on both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Chicken

Dry Seasoning Rub

Equipment you will use

Frying Pan

Oven

Place the pan in the oven and roast until the chicken is cooked through and golden brown bits have formed on the bottom of the pan, about 35 minutes.While the chicken roasts, prepare the pasta and the rest of the ingredients. Bring a large pot of heavily salted water to a boil over high heat. Clean, trim, and quarter the mushrooms.

Ingredients you will need

Mushrooms

Whole Chicken

Pasta

Water

Equipment you will use

Oven

Frying Pan

Pot

Cut the shallot into small dice. Finely chop the garlic. Grate the cheese on the fine holes of a box grater (you should have about 1 cup). Set all the ingredients aside.When the chicken is ready, transfer it to a cutting board to cool.

Ingredients you will need

Whole Chicken

Shallot

Cheese

Garlic

Equipment you will use

Cutting Board

Box Grater

Place the pan over medium-high heat, leaving any fat or browned bits in it, and add the reserved mushrooms (use care while handling the hot pan). Cook, stirring rarely, until golden brown, about 8 minutes.Meanwhile, cook the pasta and prepare the chicken. Cook the pasta according to the package directions or until al dente. Reserve 3/4 cup of the cooking water and drain; set the drained pasta and cooking water aside, and reserve the pot.

Ingredients you will need

Mushrooms

Whole Chicken

Pasta

Water

Equipment you will use

Frying Pan

Pot

Remove the chicken meat from the bones and discard the skin, cartilage, and fat. Shred the meat into bite-sized pieces and set aside.When the mushrooms are ready, add the remaining tablespoon of oil, reserved shallot, measured salt, and measured pepper to the pan and cook, stirring occasionally, until the shallots are softened, about 1 minute.

Ingredients you will need

Chicken Meat

Mushrooms

Shallot

Pepper

Meat

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add the reserved garlic and cook until just fragrant, about 30 seconds.

Ingredients you will need

Garlic

Add the wine, scrape up any browned bits from the bottom of the pan, and simmer until the wine is almost completely reduced, about 2 to 3 minutes.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Add the broth or stock, cream, and 1/4 cup of the pasta cooking water, stir to combine, and bring to a simmer. Continue to simmer until the sauce reduces by about half, about 6 minutes.Return the pasta to the reserved pot and place it over medium heat.

Ingredients you will need

Stock

Cream

Pasta

Sauce

Water

Equipment you will use

Pot

Add the cream sauce, shredded chicken, and grated cheese and stir to combine. Cook, stirring occasionally, until the cheese has melted and the sauce has thickened slightly (it’ll be loose but will thicken more as it sits), adding more reserved pasta water as needed, about 2 minutes. Taste, season with salt and pepper if needed, and serve immediately with extra Parmesan on the side.

Ingredients you will need

Shredded Chicken