Maggiano's Little Italy Rigatoni Di Gregorio (copycat)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 ounces button mushrooms
• 1/2 yellow onion, chopped
• 5 ounces raw chicken breasts, cut in small pieces
• 8 ounces rigatoni pasta, cooked al dente and drained
• 1 tablespoon chopped fresh basil leaf
• 1 tablespoon parmesan cheese
• 1 ounce garlic butter
• 1 tablespoon virgin olive oil
• 1 teaspoon garlic paste
• 1 ounce wine
• 2 -4 ounces marsala wine
• 1/2 quart chicken stock
• 1/2 quart heavy cream (whipping)
• salt and pepper

Recipe

• 1 heat oil and sauté mushrooms, onion and garlic puree. brown lightly and season with salt and pepper.
• 2 add wine, marsala wine and chicken stock. reduce by half. add cream and bring to a boil and turn down heat and simmer to skim away any impurities.
• 3 add drained rigatoni to pan and finish with basil, parmesan cheese, garlic butter and salt and pepper to taste. add marsala for flavor as needed.
• 4 place in pasta bowl and garnish with parmesan shavings and additional basil leaves.
• 5 * my notes: i use a mix of onion and shallots. i use an 8 oz package of mushrooms, roughly chopped and 10 oz of chicken breast. i also add in about six fresh basil leaves roughly chopped up.