Chicken and Mushrooms with Rigatoni (Rachael Ray) |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
If you don't have cooked chicken on hand, try Rachael's Poached Chickens Recipe. Ingredients:
2 tablespoons evoo |
2 tablespoons butter |
1 pound crimini or button mushrooms, sliced |
3 to 4 cloves garlic, finely chopped |
2 shallots, finely chopped |
a few sprigs each fresh sage and thyme, finely chopped |
salt and freshly ground black pepper |
2 tablespoons tomato paste |
about 1/3 cup marsala or dry sherry |
2 cups tomato passata or puree |
1 cup chicken stock |
1/2 cup heavy cream |
2 cups poached chicken, in bite-size pieces |
1 pound rigatoni |
freshly grated parmigiano-reggiano |
Directions:
1. Heat the EVOO 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.
|
|