Wednesday, September 07, 2011

Chicken Marsala Rigatoni

This is a copycat recipe for Maggiano's Rigatoni "D." I've actually never had this at Maggiano's, but I sure liked the sound of the ingredients. It's been in my recipe hopper for awhile now, but with the rosemary focaccia rising, we needed an Italian meal worthy of it. This was quite good, but could have used even more garlic and a bit more salt. Will definitely make again.


2 tablespoons extra virgin olive oil
10 ounces button mushrooms
3 tablespoons balsamic vinegar
1 yellow onion, chopped
2 teaspoons garlic, minced (*Or more, if you like garlic!)
Salt and pepper
1 lb chicken breasts, cut into 1 to 1 1/2 inch pieces
1/2 quart chicken stock
2 - 4 ounces Marsala wine (* I found some in the cooking wine section)
2 ounces white wine
1/2 quart heavy cream
1 lb rigatoni pasta
1 tablespoon fresh basil, chopped
2 tablespoons parmesan cheese, grated
2 ounces garlic butter (* I used regular butter)
parmesan cheese, shavings (garnish)
chopped fresh parsley (garnish)


  • Heat oil and caramelize onions over medium high heat. Cook them until them until they brown.
  • In a separate skillet, saute mushrooms with balsamic vinegar. The vinegar will reduce down considerably.
  • Add onions to the mushrooms and season with salt and pepper. 
  • Add garlic and heat just until you smell it - about 30 seconds.
  • Add chicken and stir to incorporate. Then 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 thicken the sauce further. (* I sprinkled some flour in a few times to help thicken the sauce a bit. It is a fairly thin sauce.)
  • 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 (*Or salt/pepper) for flavor, if desired.  
  • Place in pasta bowl and garnish with parmesan shavings and chopped parsley/basil.
Serves: 6

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