Easy and delicious weeknight meal. If you don't have cooked chicken on hand, try Rachael's Poached Chicken recipe.
Directions for: Chicken and Mushrooms with Rigatoni
Ingredients
2 Tbsp extra-virgin olive oil
2 Tbsp butter
1 lb(s) crimini or button mushrooms, sliced
3 - 4 cloves garlic, finely chopped
2 shallots, finely chopped
A few sprigs fresh sage and thyme, finely chopped
Salt and freshly ground black pepper
2 Tbsp tomato paste
cup marsala or dry sherry
2 cups tomato passata or pure
1 cup chicken stock
cup heavy cream
2 cups poached chicken, in bite - size pieces
1 lb(s) rigatoni
Freshly grated Parmigiano-Reggiano
Directions
1. Heat the extra-virgin olive oil in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. 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. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
2. 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. Serve topped with Parmigiano-Reggiano.
See more: Chicken, Mushrooms, Pasta