Rigatoni D
Ingredients
Instructions
- Pound chicken to 1/4" thickness between 2 sheets of plastic wrap.
- Combine flour, 1/2 tsp. salt, 1/4 tsp. pepper, and basil; mix well. Heat 3 tbsp. oil and 3 tbsp. butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 minutes). Turn chicken until lightly bowned on other side, then set aside.
- In a large (12") high wall skillet, heat oil, mushrooms, Spanish onion, garlic puree, 1/2 tsp. salt, 1/4 tsp. pepper and brown lightly.
- Cube cooked chicken and add back to the skillet.
- Add the white wine, Marsala wine and the chicken broth. Bring to a boil then reduce heat and simmer until the liquid is reduced half. (About 15 minutes)
- Add cream and bring to a boil while stirring, reduce the heat to low and simmer for 5 minutes.
- Cook the Rigatoni al dente (not fully cooked, about 10-11 minutes) (do not rinse after draining water)
- Add the well-drained rigatoni to the pan.
- Finish with parmesan cheese, basil, parsley and 1 tbsp. butter. Stir well then serve with a nice helping of shaved parmesan cheese on top.
Nutrition & Diet Analysis (per serving)
1037
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).