Recipe: Rigatoni di Gregorio

Can't remember where I got this recipe from but I hope it's good. I always loved this dish.

Rigatoni di Gregorio

5 oz button mushrooms
1/2 spanish yellow onion, chopped
5 oz chicken breast (raw) cut into 1 to 1 1/2 in pieces
8 oz rigatoni
1/2 basil and parsley mix
1 tsp grated parmesan chees
1 oz garlic butter
salt/pepper to taste
1 Tbsp extra virgin olive oil
1 tsp garlic puree
1 oz white wine
2 to 4 oz Marsala wine (Cribari)
1/2 qt chicken stock
1/2 qt heavy cream

Cooking insgtructions
Heat oil. Sauce mushrooms, spanish onion and garlic. Brown lightly and season with salt and pepper. Add chicken.

add white wine, marsala and chicken stock. Reduce 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 pan and finish with basil-parlsey mix, parmesan cheese, garlic butter, and salt & pepper. Add marsala for flavor as needed.

Place in pasta bowl and garnish with parmesan shavings and chopped parsley.