Carmela’s Chicken Rigatoni (Copycat Macaroni Grill)

(from dparker12’s recipe box)

reduced the “6 oz. butter flavored oil” to 2 oz. butter and 2 oz. extra virgin olive oil

Source: food.com (from RecipeThing user rosie)

Categories: Pasta, chicken, not tried

Ingredients

  • 4 tablespoons butter and 1/4 cup extra virgin olive oil
  • 8 ounces mushrooms
  • 12 ounces grilled chicken
  • salt and pepper
  • 2 teaspoons basil
  • 6 ounces caramelized onion (use Rr's Carmelized Onions recipe)
  • 6 ounces cooking wine (Marsala)
  • 20 ounces heavy cream
  • 1 lb. rigatoni pasta
  • 2 ounces parmesan cheese

Directions

  1. In a hot sauté pan add butter flavored oil, mushrooms, chicken, basil, caramelized onions, salt and pepper and sauté for approximately 60 to 90 seconds.

  2. 2

  3. Add the wine and sauté for 60 seconds. Add the heavy cream and bring to a boil over high heat. Dip pre-cooked pasta in boiling water for 10 seconds, drain thoroughly.

  4. 3

  5. Put pasta in sauté pan and sauté until well incorporated. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.

  6. 4

  7. Transfer to plate, garnish with parsley.

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