Maggiano's Little Italy Rigatoni Di Gregorio (Copycat)

Submitted by Amberngriffinco

"Rigatoni with Chicken and a Mushroom Sauce.. Creamy, RICH, hearty and a crowd pleaser! Add some chopped salad and Tiramisu and that IS DINNER!"

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 4

ingredients

• 5 ounces button mushrooms
• 1⁄2 yellow onion, chopped
• 5 ounces raw chicken breasts, cut in small pieces
• 8 ounces rigatoni pasta, cooked al dente and drained
• 1 tablespoon chopped fresh basil leaf
• 1 tablespoon parmesan cheese
• 1 ounce garlic butter
• 1 tablespoon virgin olive oil
• 1 teaspoon garlic paste
• 1 ounce white wine
• 2 -4 ounces marsala wine
• 1⁄2 quart chicken stock
• 1⁄2 quart heavy cream (whipping)
• salt and pepper

directions

1. Heat oil and sauté mushrooms, onion and garlic puree. Brown lightly and season with salt and pepper.
2. Add white wine, Marsala wine and chicken stock. Reduce by half. Add cream and bring to a boil and turn down heat and simmer to skim away any impurities.
3. Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic butter and salt and pepper to taste. Add Marsala for flavor as needed.
4. Place in pasta bowl and garnish with parmesan shavings and additional basil leaves.
5. * My notes: I use a mix of onion AND shallots. I use an 8 oz package of mushrooms, roughly chopped and 10 oz of chicken breast. I also add in about six fresh basil leaves roughly chopped up.

Reviews

[Cook4_6]

This had fantastic flavor, but I thought the sauce turned out a bit too thin. I would go with the lesser amount of Marsala to start with, which I did not. I will definitely make this again. Also, I believe the chicken should be added after the mushrooms are browned, but I did not see it specified in the recipe.