Chicken and Rosemary Cream Rigatoni

Rachael Ray

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• Sauce

• 4  garlic cloves, minced
• 1  large shallot, minced
• 2  tablespoons extra virgin olive oil
• 1⁄2 cup dry white wine
• 1 1⁄2 cups  nofat chicken broth
• 1⁄2 cup heavy cream
• 3  sprigs fresh rosemary, leaves stripped from stem and finely chopped
•  ground nutmeg (a pinch)
•  salt
•  pepper

• Other

• 1  lb  chicken tenders, each cut in half across
•  balsamic vinegar
•  coarse salt
• 1  tablespoon extra virgin olive oil
• 1⁄2 lb  penne rigate, cooked al dente
•  grated parmigiano or  romano cheese

Directions

1. In a big skillet, cook garlic and shallots in oil over medium heat until garlic sizzles in the oil.
2. Add in wine; cook until reduced by half.
3. Add in chicken broth, cream, rosemary, nutmeg, salt, and pepper; cook over medium heat, stirring occasionally, 10-15 minutes, until sauce thickens.
4. While the sauce simmers, rub chicken with a little balsamic vinegar, salt, and pepper.
5. Heat oil in a second skillet over medium-high heat.
6. Add in chicken; cook 4 minutes on each side; remove from heat.
7. Add chicken to thickened sauce; cook 4-5 minutes.
8. Toss with pasta and serve with grated cheese for topping.