Chicken and Rosemary Cream Rigatoni

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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