Recipe: Maggiano's Little Italy Rigatoni di Gregorio (Rigatoni with Chicken and a Mushroom Sauce)

MAGGIANO'S LITTLE ITALY RIGATONI DI GREGORIO
(RIGATONI WITH CHICKEN AND A MUSHROOM SAUCE)
Source: Chef's Kitchen with Lindsey Gustin, Fairfax County, Virginia
Servings: 4-6

1 tbsp. extra virgin olive oil
5 oz. button mushrooms
1/2 Spanish yellow onion, chopped
1 tsp. garlic puree
salt and pepper to taste
5 oz. raw chicken breast, cut into 1 to 1 1/2 inch pieces
1/2 quart chicken stock
2 to 4 oz. Marsala wine (Cribari)
1 oz. white wine
1/2 quart heavy cream
8 oz. rigatoni
1/2 tbsp. chopped fresh basil and parsley mix
1 tbsp. grated parmesan cheese
1 oz. garlic butter
parmesan shavings (garnish)
chopped fresh parsley (garnish)

Heat oil. Sauce mushrooms, Spanish onion and garlic. Brown lightly.

Season with salt and pepper. 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.