Ingredients
1-1/2C Sliced mushrooms
3/8C Onion 1/2in dice
1T Garlic chopped fine
1/4C Balsamic vinegar
1-1/2T Corn starch
2C Chicken broth
2C Rigatoni pasta
1/4C Olive oil
1lb Boneless, skinless, chicken, cut into bite size pieces
4T Butter
1/2C Chardonnay
3/4C Sweet Marsala wine
1T Kosher salt
2C Heavy cream
1/2t Black pepper freshly ground
Fresh Basil, parsley, and grated parmesan cheese for garnish
Process
Preheat the oven to 450F
Mix the diced onions, mushrooms, garlic, and balsamic vinegar on a 18 x 12 cookie sheet until they are evenly mixed and coated
Bake for 15 minutes until the mushrooms are a deep brown color and almost all of the liquid has disappeared and set aside
In a medium combine the corn starch and cold chicken broth with a whisk and set aside
Prepare the pasta as directed on the box to the al dente stage, approximately 10 minutes before you plan to cook the entire dish
Drain the pasta in a colander, shake out the excess water
Toss in an 8qt bowl with 1/2 of your olive oil and reserve for the final dish
In a 12 – 14” sauté pan or Dutch oven brown the butter and the remaining olive oil
Add the cut chicken
Cook for 3-4 minutes until light golden brown
Add the Chardonnay wine, and reduce until dry
Add the Marsala wine and reduce by 1/2
Add the chicken broth/corn starch mixture and bring to a simmer
Add the kosher salt, heavy cream, and black pepper
Add the mushrooms, garlic, and onions
Bring the sauce to a simmer and allow to thicken
Add the Rigatoni pasta and continue cooking for 2 minutes while simmering allowing the starch from the pasta and corn starch to thicken and tighten the sauce
Finish the dish with fresh basil, fresh Italian parsley, and grated parmesan cheese
Mad Dog and Celeste's Recipes 